This is a simple, dairy and gluten free biscuit from my friend Mari G. The biscuit does not contain eggs, but adding a hard boiled egg and fruit is a simple way to make an easy picnic lunch.
Ingredients
- 2 Tbl flax seed meal
- 6 Tbl warm water
- 1 15 oz can of pumpkin puree
- 1/2 cup unsweetened applesauce or mashed banana
- 3/4 cup vegetable oil
- 1-1/4 cups granulated sugar
- 1/4 cup potato starch
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1 cup oatmeal flour* (or sorghum flour)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- favorite frosting or icing optional
Servings: muffins
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour 18- 20 muffin tins (muffins stick horribly to paper liners!)
- In a small bowl, whisk together the flax seed meal and warm water.
- Set aside for a few minutes until the mixture thickens.
- In separate bowl, cream together the pumpkin, applesauce, oil, flax seed "egg" and sugar.
- Add dry ingredients.
- Beat with mixer until well blended.
- Pour batter into prepared pans.
- Bake 30 minutes until toothpick inserted in center comes out clean.
- To make muffins, bake around 30 minutes.
- To make 18 x 9 cake, bake at 350 degrees F for 25 minutes.
- When cooled, frost with your favorite frosting.
Recipe Notes
Instead of potato starch, tapioca starch and oatmeal flour, replace with 2 cups wheat-free all purpose flour mix.
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