- 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
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 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.
- In a small bowl, whisk together psyllium, coconut sugar, pumpkin, coconut milk and water until well blended. Let stand for 5 minutes to thicken.
- Add the pumpkin mixture to the flour mixture and stir until just blended.
- 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.
- 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.
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.