Food recipes
Pumpkin Biscuits
Pumpkin Biscuits Ingredients: pumpkin, raw milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) wheat flour,...
Pumpkin Biscuits
Ingredients:
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
sweetener, herbal extract powder from stevia leaf
cranberries, dried, sweetened
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
Fold in raisins.
Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart.
Bake for 12-17 minutes or until lightly golden.
To make glaze: Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
These are best served right away.
If you are not going to eat the whole batch, I recommend freezing them for up to 3 months.
To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.
Ingredients:
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
sweetener, herbal extract powder from stevia leaf
cranberries, dried, sweetened
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
Fold in raisins.
Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart.
Bake for 12-17 minutes or until lightly golden.
To make glaze: Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
These are best served right away.
If you are not going to eat the whole batch, I recommend freezing them for up to 3 months.
To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.