Sweet Kabocha Biscuits
  • 1½ cup spelt flour
  • ½ cup + 1 tbsp kabocha puree*
  • 1 tbsp coconut oil, melted
  • 1 tbsp stevia
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup almond milk
  1. Heat oven to 400F.
  2. In a medium bowl, mix all dry ingredients. In a smaller bowl mix wet ingredients and then add to the dry.
  3. Mix gently until combined - careful not to overmix! It should be a thick dough.
  4. Transfer the dough to a piece of parchment and flatten gently with your hands to about ½ inch thick.
  5. Cut 7-8 biscuits using a cookie cutter (or mason jar lid like I did).
  6. Place the biscuits on a parchment lined baking tray and bake for 10-12 minutes.
  7. Remove from oven and allow to cool for a few minutes.
  8. Slice and top with nut butter and/or jam and enjoy!
  9. Store in an airtight container for a couple days in the fridge.
To make puree: cut kabocha in half, remove seeds, and bake face down on a foil lined baking tray at 400F for 30-45 minutes or until soft. Let cool and then blend until it is a smooth puree.
Recipe by love me, feed me at http://www.lovemefeedme.net/sweet-kabocha-biscuits/