The holidays are over, yet you might have a can or two of pumpkin still hanging out on your pantry shelf. “What to do with it?”, you might wonder. My favorite use for leftover canned pumpkin is pumpkin biscuits!
Now, before you move along, let me encourage you that these do not have much of a pumpkin flavor at all. They just have a light sweetness and a distinct pumpkin tint. But what you gain nutritionally is nothing short of amazing! The can of pumpkin adds a good bit of fiber, but the vitamin A contribution is through the roof (over 100% of your need for the day per biscuit!) and the iron is not to be overlooked (3-4% of your daily need per biscuit).
Note: This recipe makes a large batch, simply because I don’t like to use a portion of a can in a recipe and I don’t mind having leftover biscuits hanging around. I hope you and your family love them!
2 cups brown rice flour
1 1/3 cup sorghum flour
2/3 cup light buckwheat flour (or substitute sorghum flour)
4 tsp. baking powder
2 tsp. ground cinnamon
3/4 tsp. sea salt
15 oz. can of pumpkin puree
1/3+ cup water (adjust as needed, some canned pumpkin is dried than others)
1/3 cup oil/butter
1 Tbsp. honey
1/2 cup ground flax
Combine dry ingredients (above line) in a large mixing bowl. Combine wet ingredients (below line) in another mixing bowl or measuring pitcher. Whisk ground flax into wet ingredients, and then combine this mixture with the dry ingredients in the large bowl. Mix until well-blended, but don’t overmix. Drop by large spoon (or ice cream scoop) onto a baking sheet or stone. Bake at 400 degrees for 20 minutes.