NOTE: To make these biscuits HCG Maintenance Compliant do not add the optional honey. You may add 5 to 10 drops of Liquid Stevia for a sweeter biscuit.
While I was on vacation my creativity was peaked. During the flight home I was too tired to read, but my mind was racing so I took out my notebook and started jotting down recipes. There are days when recipes just pop into my head, and this was definitely one of those days. To the man who was sitting next to me (with a slight hangover), I am sorry if my incessant writing was bothersome.
I made these biscuits from my notes for the boys the day after I returned and they loved them! I also shared this recipe with my beautiful friend and mentor, Chef Shane. Yesterday afternoon while I was preparing these biscuits for dinner (coincidence); I received an e-mail from Chef Shane asking permission to post this recipe on her blog (http://www.chefshanekelly.com)….I was so flattered! I realized that I had not shared this recipe with you, which was a complete oversight, so I am doing so today. These biscuits are extremely healthy/allergy friendly and easy to make; free of grains, nuts, refined sugars, and optionally without casein. These would be a great addition to your Holiday meal, so I hope you’ll give them a try. A side note: These biscuits freeze well so you can make them ahead and warm them in the oven when the guests arrive. I serve these with pastured butter which I whip and sweeten with honey, but plain pastured butter is also a good accompaniment.
3 Pastured Eggs
¼ Cup Melted Butter or Coconut Oil
¼ teaspoon Celtic Sea Salt
1-3 Tablespoons Raw Honey, melted (optional), or Liquid Stevia
1 teaspoon Ground Organic Cinnamon
½ Cup Unsweetened Shredded Coconut (optional but it adds a nice texture)
½ Cup Pureed Pumpkin (homemade or organic canned puree)
½ teaspoon Baking Soda
½ Cup Coconut Flour (unsifted)
Preheat oven to 400 degrees F.
Using a hand mixer combine the eggs, butter or coconut oil, pumpkin puree, cinnamon, and sea salt in a large bowl.
Add honey or Stevia (if using), and beat to combine.
Add the coconut flour, baking soda, and the optional unsweetened shredded coconut.
Mix thoroughly, the dough will be thick.
Add water a Tablespoon at a time until the dough is the consistency of soft cookie dough.
Spoon rough blobs of dough onto a baking sheet lined with parchment paper for a drop biscuit, or wet your hands and flatten the dough for a smoother biscuit.
Bake at 400 degrees F. for 15 minutes.