Pumpkin & Raisin Biscuits

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Wow, wow, wow, wow!! This recipe from Fat Free Vegan is… top notch!! I did ever so slightly alter it by using spelt flour and putting in 1/3 cup of raisins and adding 1/8 cup of pumpkin seeds and I used almond milk instead of soy milk. There isn’t any sugar added so it really lets the pumpkin flavour stand out while the raisins add that slight, slight, slight touch of sweetness. They were easy to make and in making them I felt so much stress melt away… talk about therapeutic baking… Not to mention the heavenly aroma that filled my apartment. These babies are best served warm. They’re also amazing with a drizzle of honey or a smear of coconut oil or a dollop of almond butter.

PUMKIN & RAISIN BISCUITS (Makes 16 large squares or 32 triangles):

  • 1/2 cup almond milk
  • 1 tablespoon lemon juice
  • 2 cups whole spelt flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup raisins
  • 1/8 cup raw pumpkin seeds
  • 1/2 cup cooked pureed pumpkin (I used canned)

Method:

Perheat the oven to 425F and lightly grease a baking sheet (I used coconut oil)

In a small bowl, combine the almond milk and lemon juice and set aside.

In a large bowl, mix together the dry ingredients (flour, baking powder and soda, salt, spices, raisins and pumpkin seeds) making sure the raisins have flour throughout. Add the pumpkin puree and mix until crumbly, do not over mix. Add the almond milk-lemon juice mixture until a soft dough forms, adding more almond milk if the dough doesn’t form a ball.

Turn the dough out onto a lightly floured surface and sprinkle a little extra flour on top. Pat with your hands, or roll out, the dough until it’s 3/4 inch thick. Using a sharp knife, cut the dough into the number of biscuits desired.

Place biscuits on greased sheet with the sides slightly touching. Bake 9-11 minutes, until the top is golden. Because the dough had a brownish colour from the pumpkin it may be hard to tell when they’re golden on top. However, when the tops are slightly hard they’re done (and ready to be devoured).

 

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2 thoughts on “Pumpkin & Raisin Biscuits

  1. Pingback: Day 9: I cooked all day | Tatiana Cheladyn

  2. Pingback: Biscuits, Bakes and Cakes | biscuitbunnyblog

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