It’s probably a little late to be making pumpkin anything, right? I was reminded about the last can of pumpkin sitting in my cabinet after I saw another blogger post about pumpkin (and also how it might be a little late to do so). Once the idea was in mind head though, I really wanted these biscuits.
I used to make them all the time in the fall. The original recipe came from
V e g a n D a d, and was for pumpkin scones. But as usual, I can never stick to a recipe, and after a few adjustments, I think they are more like biscuits than your standard scone.I replaced the flour with Bob’s GF flour, and then had to add one teaspoon of xantham gum so the dough would stick together. I also substituted apple sauce for the oil, and agave syrup for the maple syrup. Not sure if it was the combination of the replacements that made the scones much softer and biscuity, but I like my version enough not to mess with it and try and produce a denser scone. I also added two tablespoons of flax seeds, just for a little something extra.
If you use the adjustments I do, the dough will be pretty gooey:
The shape also doesn’t say ‘scone’. I used a wooden spoon to lob them out onto a cookie sheet, making nine biscuits in all. Before they went in the oven, I gave an extra sprinkle of cinnamon. Here are some close ups – they each have their own unique shape…
I let them bake for 12 minutes, and then once they cooled, dug in:
I really can’t say enough about how easy and how GOOD these biscuits are. I really can’t even tell that they are gluten free! They are best served warm, but freeze well and bounce right back after about 30 seconds in the microwave.
I still had some pumpkin puree left over, so I decided to concoct a new smoothie. I’ve been wanting to try oats in a smoothie for a while, so along with my leftover pumpkin, I added oats, almond milk, protein powder, half a frozen banana, cinnamon and a few drops of stevia to the blender. I think I’ll have to wait until the fall to make it again though, as good as it was, with the warmer weather this week it just didn’t feel right.
Last Chance Pumpkin Smoothie
1/2 frozen banana, diced
1/3 cup pumpkin puree
1 cup unsweetened almond milk
1 teaspoon cinnamon
1 scoop protein powder
1/4 cup rolled oats
3-4 drops stevia
Add everything to the blender and process for at least a minute. This wasn’t the thickest smoothie I’ve made, so if that’s your thing go ahead and use a whole frozen banana.