|Gluten Free Pumpkin Sage Biscuits|
|photo by recipe author|
Preparation Time: 25 minutes
- 1/2 cup coconut milk, warm*
- 1/3 cup honey
- 2 1/2 teaspoons active dry yeast
- 1 1/2 cups almond flour**
- 1/3 cup coconut flour
- 3/4 cup arrowroot starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic salt
- 1 teaspoon fresh sage, minced
- 1 teaspoon dehydrated onion
- 1/2 cup palm shortening
- 1/2 cup pumpkin puree
Preheat oven to 400° F.
In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.
In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.
Turn dough onto a lightly floured surface and kneed about 10- 12 times.
Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.
Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).
Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
**You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!
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