With the pumpkin spice madness coming down upon us, I thought something pumpkin might be appropriate right about now. I keep seeing recipes online for pumpkin rolls, biscuits, and muffins that are Suited to a Paleo diet. They also seem to be suited to a well controlled diabetic diet, so I decided to check them out.
My results were a little different than I expected, but the resulting ‘biscuits’ were quite tasty and great with coffee. They did not rise as I hoped and were very moist – almost like little pumpkin custards rather than what i would consider a biscuit or a roll.
Grain Free Pumpkin Biscuits
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
1 cup blanched almond flour
2 tbsp coconut flour
1/2 cup arrowroot powder (or tapioca powder)
1 tsp baking powder
1/4 tsp sea salt, more to taste
1/4 cup canned pumpkin (OR unsweetened applesauce)**
3 tbsp butter, cold or room temperature (not melted)
Preheat oven to 350F. Line a baking sheet with baking liner or parchment paper.
In one bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet to dry and whisk together to combine
Roll dough into balls and place on parchment paper. Or in my case drop 1/4 cup of mixture into cupcake pan segments. (Mine came out rather wet.)
Bake for 12-15 minutes or until cooked through and flaky. Serve warm with butter.
Make them more of a sweet roll by adding a touch of cinnamon and raw honey. Or make more of a savory by adding white pepper, garlic, sage, or your favorite savory spices.
Paleo, grain-free, gluten-free, in case you were wondering.
— Ann Cathey