Vegan Pumpkin Coconut Flour Biscuits {grain-free, gluten-free}

Oh me, oh my, these are some amazing biscuits. I developed these for my Vegan, Nut-Free Coconut Cookbook. It only took about 20 episodes of weeping and gnashing my teeth to get them right. I like to get very Old Testament when I am developing recipes.

As I mentioned in Friday’s post, coconut flour can be ever so tricky for developing recipes. Its default state, when mixed with liquids, is goo, so turning it into tender baked goods requires some serious re-configuring. Strip away any eggs, dairy or nuts and the challenge mounts. But, hallelujah, I got got these biscuits spot-on: tender with a great bread texture, plus plenty of pumpkin flavor, a hint of spice and a smidge of sweet. My household skeptics (husband and son) both give enthusiastic thumbs up.

The key is the combination of flours and starch: chickpea flour and a bit of potato starch (arrowroot or tapioca starch will also work fine) in combination with the coconut flour. Like all good biscuits, these have some chilled fat (in this case, coconut oil) mixed in to the flour for tender results. I like to use my fingers when working in butter, but a fork works better with coconut oil. You could also pulse it in with a food processor. Just make sure not to overprocess, you want some irregular bits throughout.

Then a quick mix of pumpkin, pysllium and coconut milk. Please use psyllium husk! It is inexpensive and works to plump up vegan, gluten free baked goods in a way that other egg substitutes (e.g., flaxseed meal) cannot. You will LOVE it once you begin to use it.

I am a lazy baker, which means I avoid steps that are, well, avoidable. Like re-rolling biscuit scraps. Instead of cutting out rounds, shape the dough into a rectangle and cut into squares. Done!

A short bake later, you have these gorgeous biscuits.

Becuase they are very faintly sweet, they are equally well suited for dinner and lunch as they are for breakfast (bring on the jam!). Enjoy!

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Yield: 8

Pumpkin Coconut Flour Biscuits {grain-free, egg-free, dairy-free. gluten-free}

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3/4 cup chickpea flour
• 6 tbsp coconut flour
• 1 tbsp potato starch
• 1 tbsp gluten-free baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 tbsp cold virgin coconut oil, cut into small pieces
• 2 tbsp psyllium husk
• 1 tbsp coconut sugar (or sweetener of choice)
• 3/4 cup pumpkin purée (not pie filling)
• 1/2 cup well-stirred coconut milk (full-fat)
• 2 tbsp water
• Additional potato starch

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder, cinnamon and salt. Using a pastry blender or two knives, cut in coconut oil until crumbly.
3. In a small bowl, whisk together psyllium, coconut sugar, pumpkin, coconut milk and water until well blended. Let stand for 5 minutes to thicken.
4. Add the pumpkin mixture to the flour mixture and stir until just blended.
5. Turn dough out onto a surface very lightly dusted with potato starch and knead briefly until dough comes together. Gently pat into an 7- by 5-inch rectangle, about 1/2 inch thick. Cut into 8 squares and place 2 inches apart on prepared baking sheet.
6. Bake in preheated oven for 15 to 20 minutes or until golden brown. Transfer biscuits to a wire rack and let cool slightly. Serve warm.

Notes

Storage: Store the cooled biscuits in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

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