Vegan Pumpkin Coconut Flour Biscuits (GF, grain-free)

5 from 7 votes

Vegan Pumpkin Coconut Flour Biscuits (GF, grain-free)

My vegan pumpkin coconut flour biscuits are perfect for breakfast, dinnertime, or alongside a cup of coffee. They are gluten-free, grain-free, nut-free, and easily made oil-free if you prefer.

Prep Time10

Cook Time20

Total Time30

Course: Grain-Free Vegan Bread

Cuisine: American

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Servings:

Author: Camilla

Ingredients

3/4 cup 90 g chickpea flour
6 tablespoons 42 g coconut flour
1 tablespoon 12 g potato starch (see notes for options)
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons 45 mL chilled virgin coconut oil, cut into small pieces (see notes below for making these oil-free)
2 tablespoons 10 g whole psyllium husks
1 tablespoon 12 g coconut sugar (or sweetener of choice)
3/4 cup 177 mL unsweetened canned pumpkin purée
1/2 cup 118 mL well-stirred coconut milk (full-fat)
2 tablespoons 30 mL water
Additional potato starch for dusting cutting board

Instructions

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 (17.5 x 12.5 cm) rectangle, about 1/2 inch (1.25 cm) thick. Cut into 8 squares and place 2 inches (5 cm) 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 or completely cooled.

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.

Oil-Free Biscuits: If you would like to make these biscuits oil-free, you can! They will be less flaky, but still so good. Skip step 3 above for adding the coconut oil, and instead, add an extra 3 tablespoons (45 mL) of coconut milk in step four.

Potato Starch Alternatives: An equal amount of tapioca flour, arrowroot, or cornstarch can be used in place of the potato starch (note that the biscuits will not be grain-free if cornstarch is used). I have, in a pinch, also made these with an extra tablespoon of chickpea flour in place of the potato starch (they turned out great).

Psyllium Powder in place of Whole Psyllium Husks: You can use an equal weight of psyllium powder to replace the whole psyllium husks. Most packages for psyllium powder indicate that 1 teaspoon of powder is 5 grams, so you will need 2 teaspoons (10 grams) to replace the 2 tablespoons (10 grams) of whole psyllium husks.

Nutrition