Pumpkin Biscuits – Paleo, GAPS and SCD approved

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The past couple of weeks I’ve been doing our Sugar Control Detox just to reset things after an emotional roller-coaster of a spring. It’s familiar territory at this point, but a few days in I found myself hankering for something “muffiny”. Odd for me, since I actually quite hate muffins.

Anyhow, my fabulous husband, Chef James, came to the rescue and surprised me with a tray of fresh-baked pumpkin biscuits – paleo, GAPS-friendly, and totally sugar control detox approved. These biscuits have been very popular with our detoxers because they satisfy that yearning for something doughy without breaking the cleanse in any way. They’re 100% sugar and sweetener free, but still really yummy — particularly with a dollop of coconut cream or butter on top. But don’t believe me. Even Sia, our almost-two year old, devoured them. 🙂

Pumpkin Biscuits - Paleo, GAPS & SCD-friendly - gluten-, grain- and dairy-free  |  eatnakednow.com

Ingredients

1⁄2 cup (100 g) ghee or coconut oil

8 eggs (50g each) (from pastured chickens, if possible)

1/2 teaspoon (3g)  sea salt

1 Tablespoon (5g) ground cinnamon

1 teaspoon (1g) ground nutmeg

1 Tablespoon (12g) lemon juice

2 cups (1 can or 425g) 100% pure pumpkin (unsweetened)

2/3 cup (96g) coconut flour

your favorite quality butter or coconut cream, for garnish

Equipment

Food processor, this is what we use

Flexible spatula, like this

Small scoop, like this

Oven tray, like this

Directions

Preheat oven to 400ºF.

Mix all ingredients in a food processor, adding coconut flour last. Using flexible spatula, pour into a bowl.

Using small scoop or a Tablespoon, place equal scoops onto a parchment paper-lined oven tray, about an inch apart.

Bake at 400ºF for 15 minutes max. Do not go over 15 minutes or the biscuits will get too dry.

Serve warm with a dollop of butter, or can be stored (after cooling) in the refrigerator for up to 5 days.

Pumpkin biscuits - Paleo, GAPS & SCD approved!  Gluten-, grain- and dairy-free  |  eatnakednow.com



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9 Comments

  1. Andi

    June 16, 2014 at 7:00 am

    Those look so good. Except for the pumpkin, I have all the ingredients. Well, I might have the pumpkin too, but who knows how old it is.

  2. Julieann

    June 21, 2014 at 11:58 am

    I’ve been experimenting around with a pumpkin biscuit cookie for a while, and you got it just right! These came out PERFECT. I can’t wait to make some liver pate or soup to pair them with…

  3. Gwen Amos

    November 11, 2014 at 3:12 pm

    Does it have to be coconut flour? I made almond flour last night, and I really do not wish to have to purchase any additional.

    • Margaret Floyd

      November 12, 2014 at 8:24 am

      You can try with almond flour, but you’ll need to use fewer eggs and more of the flour (the reason we use so many eggs is because the coconut absorbs it so much). We’ve not done it with almond flour, but a starting point for trying it out would be: 3-4 eggs and 1 cup almond flour (start with 3 eggs, and if the batter is nice and moist, you don’t need to add a 4th)

  4. Betty

    February 5, 2015 at 6:30 am

    Would you have the nutrition content on these? Trying to eat more Keto paleo.

  5. Velva Hampson

    February 10, 2015 at 11:59 am

    Can I make this with butternut squash instead? I have a ton of it on hand right now.

    • Margaret Floyd

      February 10, 2015 at 7:05 pm

      Give it a try! I’d puree it well first but I don’t see why it wouldn’t work.

  6. Megan

    July 24, 2015 at 2:07 pm

    We’re allergic to eggs. Do you think using flax egg or an egg replacer will work for this recipe?

    • Margaret Floyd

      July 25, 2015 at 10:25 am

      You know, this recipe is so egg-dependent I’m not sure it would work well with an egg substitute. I think there would need to be substantially more modifications… You can try it, but I’m not sure it would work.

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