Friday, August 24, 2012

Grain-free Vegan Pumpkin Biscuits

I had quite the smile plastered across my face when I pulled these out of the oven. I know, still working on that humble thing.

In all seriousness, I had very low expectations for these. Biscuits with no eggs? And no grains? Or yeast? Wild!





Grain-free Vegan Pumpkin Biscuits

1/2 cup organic pumpkin
2 tbls grapeseed oil
2 tbl ground flax-seed
1/3 cup water
1/4 cup coconut flour
3/4 almond flour (I used blanched)
Dash salt
1 tsp baking powder


Method:

In a small mixing bowl whip together the pumpkin and grapeseed oil until well incorporated, set aside. In another small bowl, mix together the flax seed and water, set aside. In a medium sized mixing bowl sift together the flours, salt and baking powder.

The flax seed and water will have turned into a thicker mixture (takes about five minutes), once that has happened, add that mixture into the pumpkin and oil and stir well. Add in the dry ingredients and stir until well incorporated.

A nice fluffy dough will form and you will be able to easily form small biscuits.

Bake on parchment paper at 400° for about 14 minutes or until the sides and tops begin to turn golden.


You may have noticed that this is my first time using grapeseed oil. I am still researching all there is to know about grapeseed oil but my initial interest in it is it's known anti-inflammatory, anti-histamine and antioxidant properties. That's a lot of A's ;) It also has a nice 'buttery' flavor which is different than that of olive or coconut.

Pumpkin adds a very subtle flavor so these biscuits can be used with various recipes. Or, just plain ;) I had one this morning before yet another beautiful walk under the big Colorado skies.




Enjoy ;)

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