Gluten free and vegan biscuits made with cooked pumpkin puree, ground walnuts, potato starch and rice flour. Such a great gluten free treat. Egg and dairy free.
These biscuits were perfection! They were very soft, but surpringly rich and velvety. I didn't have any walnuts so I replaced them with almonds, I also sprinkled the biscuits with chia seeds. These are perfect for winter! - 13 Jun 2015
These are as good as gluten free baking will get! I added a 1/4 t ground cloves, a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling. - 11 Oct 2006 (Review from Allrecipes USA and Canada)
Thanks so much for sharing. I added 3/4 of a cup of soaked raisins, 1/2 teaspoon of ginger and nutmeg, 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack. - 16 Nov 2006 (Review from Allrecipes USA and Canada)