October 11, 2012

Pumpkin & Green onion Coconut Flour Biscuits

I don't know why but I am in a major blog block.. If that even makes sense. Life has been quite busy lately with two toddler boys, and 2 dogs (we added a new golden retriever puppy this month). Usually I have a long list of items to make for the blog, but I guess that list is lost in my mind somewhere. 

These biscuits are really tasty. But, i have to give a warning not to expect them to taste or have the texture of a normal biscuit. They are made with coconut flour, and have a completely different taste and texture which I happen to love. Plus they are packed with fiber and protein, and leave you feeling anything but full and sluggish like normal biscuits do. Coconut flour can be expensive, but in most recipes you use such a small amount that it really comes out quite cost efficient. Plus, most health food stores sell it in bulk which makes the world of difference on price. 

Despite the weather being still in the 90's here, I could not go another day without a pumpkin treat. Enjoy!

Pumpkin & Green Onion Coconut Flour Biscuits
Makes 10-12
I used THIS recipe as a base but didn't have bacon or shallots and really wish I had...

1/2 cups coconut flour
3/4 teaspoon baking soda
A scant less then 1/2 teaspoon salt
1/2 cup coconut oil 
1 tablespoon apple cider vinegar
1/2 cup plus 2 tablespoons 
roasted or canned pumpkin puree, room temp(or butternut squash)
3 large eggs (best at  room temp or the coconut oil will solidify)
1/4 cup green onions chopped or thinly sliced
1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment.

Combine coconut flour (scoop & sweep method, not packed), baking soda and salt. 

Add the coconut oil and beat till smooth. Note: This helps keep the coconut oil from hardening into little pieces later if your eggs/pumpkin happen to be cold. For best results though, let them come to room temp first. Try sticking the shelled eggs in a glass of hot water for about 3 minutes to speed up the process.

In a separate bowl combine the apple cider vinegar, pumpkin and eggs. Beat till smooth

Add the flour mixture, green onions and cheese to the liquid ingredients
. Mix all the ingredients until the batter becomes thick and well combined. If your eggs and/or pumpkin were cold the dough will be quite thick. This is fine.

Drop mounds of batter onto the prepared baking sheet. 
Use a heaping 1/8 of a cup per biscuit. Makes 8-10 biscuits.

Bake for about 15-18 min or until slightly golden. Times will vary from oven to oven and the thickness of the biscuit. Do not over bake or they can become dry. 

Allow to cool for 5-10 minutes before moving transferring from the pan. I fine these best eaten the same day that I make them..

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