Monday, January 14, 2013

Grain Free Pumpkin Biscuits

This is a recipe in progress. I began with this recipe and it was good, but the biscuits were very soft and they fell apart when I put them on a plate.

1/2 cup butter (melted or in little pieces)
3 eggs
1 TBS vinegar
1/2 cup canned pumpkin
2 tsp Penzey's Provence herb blend

Mix well with stand mixer.

1 tsp baking soda
1/2 tsp salt
1/2 cup coconut flour
1/4 cup tapioca flour

Mix after each ingredient.

Put a parchment sheet on a cookie sheet. Use ice cream scoop to drop biscuits on a cookie sheet, then flatten slightly with a fork or spatula. I made 16 small biscuits.

Bake at 350 for about 15 minutes. Let them sit on the cookie sheet for five minutes before serving.

Reading Practicing Glory?

I'm using Storify to keep track of blogposts and songs that go with each topic. Here is a link to the Worship page.