SERVES 8
INGREDIENTS:
½ cup organic cooked pumpkin (canned is fine)
2 tablespoons light coconut milk
3 eggs
¼ cup coconut oil, melted
½ teaspoon fresh rosemary, chopped
½ teaspoon fresh thyme, chopped
1 cup almond flour or coconut flour
1 teaspoon baking powder
OPTIONAL INGREDIENTS:
2 tablespoons raw honey
¼ teaspoon salt
PREPARATION:
1. Preheat oven to 350 degrees F. In a medium-sized bowl, combine pumpkin, coconut milk, honey, eggs, coconut oil, and herbs. Mix thoroughly.
2. In separate small bowl, combine almond flour, salt, and baking powder. Mix thoroughly.
3. Add dry ingredients to the bowl of wet ingredients and stir until mixed.
4. Line a baking sheet with parchment paper. Portion the dough with an ice cream scoop for 8 equal-sized biscuits and place onto baking sheet.
5. Bake for 20 to 30 minutes until lightly browned and firm.
6. Serve warm.
NUTRITIONAL INFORMATION PER SERVING: 196.4 calories, 5.5g protein, 7.5g carbohydrates, 1.7g fiber, 4.2g sugar, 16.3g fat, 8.0g saturated fat, 69.8mg cholesterol, 124.1mg sodium