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.
- ¾ cup chickpea flour
- 6 tbsp coconut flour
- 1 tbsp potato starch
- 1 tbsp gluten-free baking powder
- ¾ tsp ground cinnamon
- ½ 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)
- ¾ cup pumpkin purée (not pie filling)
- ½ cup well-stirred coconut milk (full-fat)
- 2 tbsp water
- Additional potato starch