1/2 c. brown rice flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder
heaping 1/4 c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water
Seasonings:
liberal T. cinnamon
1 t. nutmeg
3-4 cloves
For sweet biscuits, add:
2 T. natural brown sugar
Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.
These look dry, but trust me they're not at all... they are delicious! They are kindred to my Vegan Sunrise Cinnamon Raisin Biscuits. Apparently my forte lies in biscuit making :)
Happy Fall Equinox! Viva la tree of life
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