Recipe: pumpkin drop biscuits with raspberry pears

I’ve been trying to make fluffy VGF biscuits for longer than I’d care to admit, so I altered my method and, instead of rolling out the dough, I tried rolling (between my palms) small, biscuit sized circles of dough and treating more like drop biscuits.

And then, I found a can of pumpkin puree in the pantry.

And I present, pumpkin palm kneaded drop biscuits with toasted pepitas, agave splash and raspberry pears:

pumpkin drop biscuits + raspberry pears

pumpkin drop biscuits + raspberry pears

Pumpkin drop biscuits:

  • 2 cups GFAP flour
  • 2 TBS baking powder
  • 1 cup pumpkin puree
  • TBS agave nectar
  • 1/4 cup water
  • tea cinnamon
  • tea cinnamon
  • sprinkling of roasted pumpkin seeds

Mix dry ingredients. Mix wet. Combine. Let rest for 30 minutes.

Roll biscuit sized pieces into circles and drop onto parchment paper lined cookie sheet.

350 12 minutes. (Start checking at 10.)

I paired these with raspberry pears.

pumpkin drop biscuits + raspberry pears

pumpkin drop biscuits + raspberry pears

Raspberry pears

Raspberry pears

Very complicated raspberry pears:

  • 1 container of raspberries
  • 1 pear
  • TBS  balsamic vinegar
  • dash of agave nectar
  • salt and pepper
  • 1/2 cup water

Heat all ingredients as long as you like. I waited until pears had taken on the right color.

It was pretty and delicate and the perfect snack.

Happy found pantry epiphany! : )

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