Lately I’ve been making odds and ends for meals as the only things I’ve seemed to buy on grocery trips are tubs of plain yogurt, bananas, new stocks of almond butter, carrots, and oatmeal. Good things in and of themselves, but combined with onions, garlic, and bits of spinach in the fridge, they don’t amount to too much as far as a meal is concerned. And so, when I invited a friend over for lunch today, I realized I didn’t have much to offer! Luckily, she indulges my curious cooking side and is an easy eater. 😉
The result of some mid-morning scrounging? A corn/tomato/onion/black bean/white bean/spinach salad, some carrots and roasted red pepper hummus, paired with some pumpkin biscuits. “Pumpkin biscuits,” you say? Yes, pumpkin biscuits – inspired by Gina‘s Thanksgiving Sweet Potato Biscuit recipe.
Here’s what you’ll need to make this not-so-sweet but oh-so-tasty treat:
- 1 1/2 C flour (I used oats that I ground up in my blender because I’m fresh out of flour!)
- 3 1/4 t baking powder
- [1/2 t xanthan gum (can omit if you aren’t using gluten-free flour)]
- 3/4 C sweet potato puree (I used canned pumpkin)
- 1/2 t salt
- Stevia to taste (or a sprinkle of sugar; I used agave syrup)
- 1/3 C milk of choice
- 3 T butter (I used a banana – smashed until creamy – because I had no butter…it worked great and the taste was not evident)
1. Preheat oven to 375. In a mixing bowl, add the flour, xanthan gum, salt, Stevia and baking powder. Mix together.
2. Add the butter (which should be cold and diced, or the banana, which I experimented with!), and cut in the butter until the mixture resembles little balls. Mine was a bit creamier beacuse of the banana but they still turned out great!
3. Add the sweet potato (pumpkin), milk and mix together.
4. Roll onto a floured surface (I used a wooden cutting board) and cut into biscuit-sized shapes (I simply used a large spoon and spooned them onto a non-stick pan).
6. Bake for 10 minutes at 375, or until slightly crusty and golden brown.
7. Eat warm…or fresh out of the oven if you can’t wait like me! You can add fun toppings like a spear of butter, honey, PB, jam, or even some plain or vanilla yogurt if you’re weird like me. 😉
The taste isn’t overwhelmingly pumpkin-y, but is just perfeect – I didn’t add much agave syrup so they were almost more savory than sweet, which was perfect! And my friend liked them! My husband didn’t…but he’s more of a meat-&-potatoes kind of Alberta boy anyway. 😉 He always indulges me and tries though, which is all I can ask for in a husband who’s supportive of me getting more creative in the kitchen! (Thanks Mikey – and for enjoying the newness, thanks Jacque!). 🙂
These would be great to take to a Thanksgiving meal and are a great way to use any extra pumpkin and/or sweet potatoe. They also provide a healthier alternative to other foods that might be at your (American) Thanksgiving meals and/or the holiday parties coming up – so they are great to bring along as a healthy dish to share so you know there’s a smart option at a meal.
Are you still enjoying pumpkin, or are you pumpkin-ed out this season? Let me know if you try this recipe and what you think of it! Have a great rest of your day and keep moving lots and eating well – you’re on your way to a healthier YOU by January 1st!
Live well and be well (and find ways to enjoy the snow if you’re in the Calgary area – winter is here – practically overnight!),
PS: Did anyone try to first Holiday Challenge workout? What’d you think? How was it for you?