LAZY PUMPKIN SAGE BISCUITS

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As pumpkin season draws to a close, let’s celebrate with this delicious gluten-free pumpkin sage biscuit recipe!  I don’t know about you, but making REAL biscuits sounds so intimidating and time consuming.  Partially due to the lack of a pastry cutter, but mostly due to laziness, I modified a recipe from Minimalist Baker to make it super simple and gluten-free.

First off, make buttermilk using almond milk and lemon juice.

Next, toast up the sage if you desire.  It adds a little more flavor and texture.

Then, mix dry ingredients and slowly add in cold butter.  Make sure the butter doesn’t get too warm, or the recipe will flop.  I used a Kitchen Aid mixer here rather than a pastry cutter.  You could also hand mix it.  Just don’t go too crazy; it should still be crumbly.

Mix buttermilk and pumpkin puree, then slowly add to the Kitchen Aid bowl.  Add in sage and give it one more whirl.

Sprinkle a little flour on a parchment paper-lined baking sheet and form balls with the dough.  Smush the balls down a bit, and spritz a little olive oil on top for good measure.

Bake for 13 minutes, but don’t overcook.  Check the tops of the biscuits for squishiness.  If the top springs back up after touching, they are good to go.  Measure the flour accurately or the biscuits will turn out a bit dry.  These biscuits are best fresh, but are still tasty if reheated.  They may need a dab of fat on top if leftover since they seem to lose moisture.


LAZY PUMPKIN SAGE BISCUITS
 
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This is a lazy person's method of making biscuits, with tastes of the fall season.
Author:
Recipe type: gluten-free
Cuisine: pumpkin
Serves: 9
Ingredients
  • ¾ cup unsweetened almond milk + 1 tbsp lemon juice
  • 2¼ cups all purpose gluten-free flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • a little shake of ground cinnamon and nutmeg
  • 4 tbsp COLD butter
  • ¼ cup pumpkin puree
  • 1 packet of fresh sage
Instructions
  1. Preheat oven to 450 degrees F.
  2. Pour almond milk in a large liquid measuring cup and add lemon juice, let sit for 5 minutes.
  3. While milk is sitting, you could toss the sage into a skillet and get it nice and crispy. Not necessary, but it adds a bit of pizzazz!
  4. Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg in mixer bowl.
  5. Add cold butter to mixer bowl with dry ingredients. Don't over-mix, just combine until batter is lumpy. Doesn't that sound delicious?
  6. Add pumpkin puree to almond milk mixture, and slowly incorporate into dry ingredient/butter mixture. Again, don't over-mix.
  7. Add in sage.
  8. Sprinkle a little flour on a parchment paper-lined sheet pan, and gently form balls from the dough. I was able to get 9 biscuits out of this recipe.
  9. Gently smush down the balls. I used an olive oil spray to top the uncooked biscuits, which I think made it a little more moist.
  10. Bake for 13 minutes, or until they aren't squishy when touched on top. Very scientific!
  11. These are best fresh out of the oven, but still taste good if heated up as leftovers. They might not be as moist, so you might need to slather on some butter.
Notes
Make sure the butter is cold. If it's too warm, the biscuits won't turn out correctly.
I also tried this recipe with half chickpea flour, AP gluten free flour and it was just as good!
Use non dairy butter alternative to make this recipe vegan.
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I hope you enjoy this savory pumpkin recipe as much as I do!

 

THE BEST GLUTEN FREE BREAD IN THE WORLD

by //

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After going through an elimination diet and receiving a diagnosis of SIBO, my doctor recommended a low grain, gluten-free diet.  There are a bunch of other foods I now limit, like nightshades (tomatoes, so sad!), soy, yeast, and dairy.  Maybe someday I can fully incorporate those foods back into my life, but in the meantime, I’ll continue to experiment in the kitchen for alternatives that still taste good.

Enter The Best Gluten Free Bread Ever.  That may be a bold statement, but once you try this gluten free bread, your mind will be blown.  Dare I say it’s BETTER than ‘real’ bread??  When searching for recipes, all I could find were sweet breads like pumpkin, banana, etc.  Don’t get me wrong- I love me some pumpkin loaf, but I wanted a more savory option.

I adapted a recipe I found at Fork & Beans, testing it with a number of different gluten free flours.  In this version I added coconut flour mainly because I ran out of garbanzo bean flour, and it still turned out tasty!

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all the flours

Start by grinding up the cashews.  They are pretty soft, but if your food processor or blender isn’t very strong, you can always soak nuts in water for a few hours before grinding.  You could also buy cashew meal if you don’t want the extra work!  Next, grind up the chia seeds.  I used my coffee bean grinder and they were powder in about 5 seconds flat.

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Add all dry ingredients to the mixer, and slowly add in the almond milk, water, and then finally the vinegar.

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Grease your baking pan.  I prefer Trader Joe’s coconut oil spray- keeps it from sticking, and it’s reasonably priced.

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The dough should look thick like this.

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Make sure you let the dough rest before it goes in the oven.  This allows the vinegar to do its job!  Now is a good time to pre heat your oven.  By the time it’s ready, your bread should be, too.

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Pop in the oven for about an hour.  Test with a toothpick in the center.  If it comes out clean, it’s done.  Make sure you let the loaf cool before slicing, or else it will look like this.

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Enjoy with a slice of butter, or maybe make some avocado toast!

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Coconut flour leads to a nice, smooth texture, but the bread gets gooey if you let it sit on the counter for too many days.  If you miraculously have leftovers, slice it up and put in the freezer so it doesn’t get that weird gummy consistency.

THE BEST GLUTEN FREE BREAD IN THE WORLD
 
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gluten free, dairy free, yeast free
Author:
Recipe type: Bread
Cuisine: Gluten Free
Serves: 12
Ingredients
  • ¾ cup cashews*
  • ¾ cup almond meal
  • ¾ cup garbanzo bean flour
  • ¾ cup coconut flour**
  • ¼ cup chia seeds
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup almond milk***
  • 1 cup water
  • 1 tbsp apple cider vinegar
Instructions
  1. Grind up whole cashews until it becomes powder, then do the same with the chia seeds.
  2. Add all dry ingredients to mixer; stir to combine.
  3. Pour wet ingredients on top; stir to combine.
  4. Pour batter into greased loaf pan.
  5. Pre-heat oven to 350 degrees.
  6. Let sit 10 minutes. This allows the vinegar to interact with the baking soda and create carbon dioxide, which allows the bread to rise.
  7. Bake bread for about an hour.
  8. Once cooled, slice up and serve! Goes great with mashed avocado on top.
  9. Store leftovers in the freezer.
Notes
*Cashews can be mixed with other nuts. I tried adding hazelnuts, and it turned out great.
**Coconut flour can be removed if you double the garbanzo bean flour.
***Use any dairy free milk you like. I also had success with almond coconut milk.
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