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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Starchy, breakfast bread fill for those of us who are celiac (gluten-free) and sensitive to lactose and don't want to eat too many calories Ingredients:
1/2 c. brown rice flour |
1/4 c. buckwheat flour |
1 tsp salt |
1 tbsp baking powder |
1/4 cup pumpkin |
1 t. vanilla |
1 t. extra virgin olive oil |
4 t. water |
2 tbsp brown sugar (optional for sweet biscuits) |
Directions:
1. Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.
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