1/2 c. brown rice flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder
heaping 1/4 c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water
Seasonings:
liberal T. cinnamon
1 t. nutmeg
3-4 cloves
For sweet biscuits, add:
2 T. natural brown sugar
Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.
These look dry, but trust me they're not at all... they are delicious! They are kindred to my Vegan Sunrise Cinnamon Raisin Biscuits. Apparently my forte lies in biscuit making :)
Happy Fall Equinox! Viva la tree of life
This looks very good. Do you have suggestions for alternative gf flours besides buckwheat?
ReplyDeleteHi! Sorry I took awhile to get back to you. Sure, we've a few recommendations. In fact, we made a post Best Choices for a GF Diet detailing some of the foods we recommend. For flours, we use and recommend: Brown Rice Flour, Coconut Flour, Almond Flour, Garbanzo Bean Flour, Buckwheat Flour, and Hazelnut Flour. Hope this helps,
ReplyDeleteJon
These sound great. I've been experimenting with pumpkin and buckwheat as well - I love the combination. And then throw chocolate into the mix - heavenly!
ReplyDeleteOnce I eat this biscuit and I like its taste very much so I decided to make it at home. So I searched here for its recipe. Thanks for this biscuit recipe. I will make it at this Christmas.
ReplyDelete