The past couple of weeks I’ve been doing our Sugar Control Detox just to reset things after an emotional roller-coaster of a spring. It’s familiar territory at this point, but a few days in I found myself hankering for something “muffiny”. Odd for me, since I actually quite hate muffins.
Anyhow, my fabulous husband, Chef James, came to the rescue and surprised me with a tray of fresh-baked pumpkin biscuits – paleo, GAPS-friendly, and totally sugar control detox approved. These biscuits have been very popular with our detoxers because they satisfy that yearning for something doughy without breaking the cleanse in any way. They’re 100% sugar and sweetener free, but still really yummy — particularly with a dollop of coconut cream or butter on top. But don’t believe me. Even Sia, our almost-two year old, devoured them. 🙂
8 eggs (50g each) (from pastured chickens, if possible)
1/2 teaspoon (3g) sea salt
1 Tablespoon (5g) ground cinnamon
1 teaspoon (1g) ground nutmeg
1 Tablespoon (12g) lemon juice
2 cups (1 can or 425g) 100% pure pumpkin (unsweetened)
2/3 cup (96g) coconut flour
your favorite quality butter or coconut cream, for garnish
Food processor, this is what we use
Flexible spatula, like this
Small scoop, like this
Oven tray, like this
Preheat oven to 400ºF.
Mix all ingredients in a food processor, adding coconut flour last. Using flexible spatula, pour into a bowl.
Using small scoop or a Tablespoon, place equal scoops onto a parchment paper-lined oven tray, about an inch apart.
Bake at 400ºF for 15 minutes max. Do not go over 15 minutes or the biscuits will get too dry.
Serve warm with a dollop of butter, or can be stored (after cooling) in the refrigerator for up to 5 days.
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