Now that Labor Day is in the past, I’m now in the mood for all these comforting fall recipes. When I think of fall, I start thinking of foods to prepare that bring warmth such as soups, stews, casseroles, pies, hot pumpkin biscuits fresh from the oven smothered with gravy or your favorite jams. Foods prepared from the bounty of the growing season, pumpkins, sweet potatoes, etc. I think of spending time with family and friends, sharing love, laughter and great food. I decided for the first time to make these pumpkin biscuits, I was fortunate to have my friend Mary visiting, I had just popped them in the oven minutes before she arrived. She got to sample them and said they were very good. I decided to take photos and share the recipes with you. Another thing that Mary was kind enough to do is bring her Vitamix along with her, when she found out that my high-speed blender jar was broken and I was using my back up blender. We made quinoa and brown rice flour, enough to last me until my replacement comes. That’s what friends are for.
Later on that evening I had my friend Monique from Virginia and her family visit, we have been friends for over 10 years. Our families met at a farm tour event in Virginia and have stayed close ever since. Monique makes the best hand made quilts and crafts. Monique and her husband shared with my husband and I about their road trip and experiences, while our children played. We exchanged gifts. then said goodbye. I can never get accustomed to saying goodbyes.
These pumpkin biscuits tasted so good, they had a lovely texture, not dense but just right. I used coconut sugar and so they weren’t overly sweet, they were just right.
Makes 10 biscuits
- 1 ½ cups brown rice flour
- ½ cup almond meal
- ¼ cup flax seed meal
- 2 tablespoons coconut palm sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ cup pumpkin puree
- ¼ cup coconut oil
Preheat oven 425ºF. Combine brown rice flour, almond meal, flax seed meal, coconut sugar, baking powder and salt in a bowl and mix well. Mix pumpkin puree and coconut oil together in a small bowl, mix into dry ingredients until dough comes together. Transfer dough onto counter lined with parchment paper or lightly dusted counter with gluten-free flour. Pat dough to about 1 inch thick, cut dough with a round cookie cutter or a drinking glass rim and place on prepared baking sheet. Repeat until all dough is used. May brush with extra coconut oil. Bake in oven for 15 minutes or until biscuits are tender. Serve immediately. Store leftovers in airtight container.