Grain Free Pumpkin Biscuits

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Grain Free Pumpkin Biscuits
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    [post_date] => 2015-02-05 12:27:52
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    [post_title] => Grain Free Pumpkin Biscuits
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02.05

These grain-free pumpkin biscuits are everything you want in a biscuit—fluffy, moist, tender, subtle enough to be a vehicle for jams and butters. And they're stupendously healthy!

pumpkin biscuit 2

As well as being grain-free, they have almost zero sugar and are packed with carotenoids from the pumpkin puree. You can truly feel great about enjoying these biscuits as a breakfast, snack or dessert.

If you haven't gotten on the coconut flour bandwagon yet, I highly recommend climbing aboard! Coconut flour can be found at Whole Foods and most natural foods stores, and even though it's a pretty penny, a little goes a long way. Super high in fiber and protein, coconut flour is also a nutritional bang for your buck. These coconut flour biscuits won't leave you with an intense craving for more sugar the way traditional wheat-flour goodies do.

pumpkin biscuit 1

Whip these up in less than 30 minutes and serve them along with almond butter and natural strawberry preserves...I guarantee you will be the hero of your household!

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TOTAL TIME :18mins15mins
6biscuits
INGREDIENTS
  • 3 eggs organic, free-range
  • 1/4 cup butter or coconut oil melted
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsweetened coconut flakes
  • 1/2 cup organic pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour
DIRECTIONS
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a high-speed blender combine eggs, maple syrup, butter or coconut oil, pumpkin puree, cinnamon, and sea salt in a large bowl.
  3. In a large bowl, combine coconut flour, baking soda, and the optional unsweetened shredded coconut.
  4. Add wet ingredients to dry and stir thoroughly to incorporate.
  5. Spoon 1/4 cup blobs of dough onto parchment-lined baking sheet and flatten into 1 inch thick rounds. Wet fingers with water and smooth edges (optional).
  6. Baking for 18 minutes or until biscuits are springy to touch and slightly golden around the edges. Cool 10 minutes before scraping off of parchment.
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