Monday, October 6, 2014

Fall Spice Biscuits

Depending on who you talk to it is either pumpkin or apple season. To me I'd say it's apple season as the pumpkins haven't started showing up at the famers market yet, and the apples have made a grand appearance. Luckily for me though, the other winter squashes are in abundance. I like to make this recipe once a week and use it for breakfast sandwiches on busy mornings. Enjoy!

roasted butternut squash

Fall Spice Biscuits 

(adapted from Wellness Mama)
Gluten Free
Makes 5

1/3 cup coconut flour
1/2 cup mashed winter squash*
4 eggs
4 tbl coconut oil or butter, melted
1 tbl maple syrup
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Whisk coconut flour, baking soda, salt, and spices together in a bowl. Make sure to get out any lumps.
  3. Add the melted oil, mashed squash, eggs, and maple syrup. Mix well with a spatula and let it rest for 5 minutes for the coconut flour to absorb the moisture. 
  4. Scoop the batter by 1/3 cup onto the baking sheet, forming 5 biscuits. The biscuits will spread quite a bit but not rise much when baking so make them the height you want with a smaller diameter.
  5. Bake for 12-15 minutes until no loner shiny. Cool before serving.
  6. Store in the fridge for up to a week.

Notes and Substitutions

  • *I used roasted butternut squash, but acorn or pumpkin would be great. If you use canned then you may need a tablespoon more of coconut flour.
  • You can use 1 tsp of pumpkin pie spice instead of the spices.
  • I highly recommend serving these with fig butter and bacon!

Whisk together dry ingredients

Add wet ingredients

Mix well

Shape into biscuits
Bake on 400F for 12-15 minutes

What is in season in your area?

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