*Pumpkin Biscuits

1 1/4 cup Gluten-free baking mix (TLC says, make your own to avoid the GMO ingredients-try 2/3 br rice flour and 1/3 sweet rice flour) (Arrowhead, Bob's, Pamela's or the one posted in this forum)
2 tsp. non-aluminum baking powder (I use the starch/cream of tartar/baking soda substitution)
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tsp. stevia/chicolin
1/4 cup ghee (I use 2 Tbsp ghee + 2 Tbsp coconut oil)
Mix dry ingredients and 'fork' the ghee in as we used to with shortenings

Stir in:
1/2 cup pumpkin
1/4 cup almond or rice milk
1 Tbsp Yacon syrup

Using a spoon and oiled fingers, form into 6 bisuits on a lightly oiled cookie sheet. At a 1/2-inch thick and about 3" in diameter,they look like orange hamburger patties. Let them sit and 'rise' while the oven preheats to 425 degrees (about 5 - 10 minutes). Bake for 12 minutes. Freeze leftovers, if you have any.

This recipe was modified from ArrowMill's biscuit recipe from their baking mix box and has been a staple in my healing routine for 4 months now. I do change it up by adding nutmeg or allspice sometimes. Tried it with zucchini and allspice once but the texture wasn't quite right - tasted delicious anyway. My first post. Hope you enjoy!

Original Post
Hi Stonesteaden,

Welcome to the forum.

I invite you to visit our diet pages to get a feel for the food therapy program our members are following. The recipe forum is provided for members to post recipes to share that fit the diet protocol here.

When possible we edit recipes to fit the protocol. If they have too many ingredients not suited to the diet we have to delete them. I wanted to post this note for you to let you know that when I filter recipes again, I'll have to take some of yours out. Please read about the program so you can decide whether this is a program you'd like to participate in.

We support a diet that is quite unique. Though it's not always possible for everyone here to follow the recommendations exactly, we list the ideal for recipes and then members follow them as closely as they are able (according to their budget and healthy food availability.) It is glycemically balanced, highly nutritious, and focused mostly on vegetables with the supplementation of specialty, gluten free grains, and ethical, organic meats. It is free of refined oils or sugars, and all of the ingredients we encourage are organic, minimally processed, GMO free foods. We recommend avoiding white flour, sugar, sweets of any kind and any flour with gluten. We teach about healthy, stable oils for cooking and organic, small batch, expeller-expressed polyunsaturate oils for uncooked foods. Processed cooking spray would not be recommended here, even if it was just olive oil. Please check out the diet section (food lists and instructions included) and let me know if you've got any questions.

Meanwhile, I hope you get this note as I realize it takes a lot of energy and time to post recipes and I want you to understand why I need to alter or remove some of them. There are many other recipe forums on the net that don't have near the specifications we have if our forum doesn't suit your food interests.

Take good care,

Tarilee

Take good care Stonesteaden.

This is one of my favorite treats. I made a few changes to it today, because the baking mix I was using has bean flour in it, which gives me terrible gas! Also, I've cut the recipe in half, because I can't trust myself with the whole batch. These turned out "AWESOME"!

 

1⁄8 cup tapioca starch

1⁄8 cup sunflower or almond meal (I used sunflower)

1⁄4 cup rice flour

1⁄8 cup flax meal

1 tsp. baking powder

1⁄2 tsp. cinnamon

dash of ground cloves and nutmeg

1⁄8 tsp. pure stevia (I use Kal brand)

1⁄8 cup olive oil or coconut oil

1⁄4 cup pumpkin

1⁄8 cup water

 

I shaped them a little flatter than ½inch and cooked them about 18 min. They came out a little crispy (lightly browned on the bottom) and chewy. They're best when eaten right away, so they don't loose their crispiness.

 

Sunflower meal can turn green when baking. This recipe didn't, but it has happened to me before. The taste is the same, but the color is all wrong. 

Hi Tinker!

 

How nice to see you here! The recipe sounds really nice. I want to try it!

 

I would suggest that you copy this into your own recipe post. It does't hurt to have more than one Pumpkin Biscuit recipe on here!

 

Thanks so much for the contribution to the creative holiday season options!

 

Tarilee

Hi Liz,

 

I'm sorry I haven't made these yet. I'm not sure. I guess a judgement call may be in order. I'm not sure if Beverly is still around.

 

Please do post a picture if you make them successfully! I'm inspired but haven't made the time yet. Like many people, I'll bet a photo will entice me even more!

 

Tarilee

Thanks for the recipe, Beverly.  These are very good. In fact, I ate them all in one day, which was not my plan at all when I set out to make them. Funny how that happens a lot... My head was very wonky afterwards (some people refer to this phenomenon as "brain fog" or feeling "spacy").  I may try Tinker's version with sunflower seed meal in place of some of the brown rice flour.  All flour seems to make my head wonky, but I think that's the carbs, not the type of flour.  

 

Anyhoo, thanks for the recipe. A winner!

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