pumpkin power biscuits

Who said you can’t have your biscuit and eat it too? It sure wasn’t me and that definitely does not apply to these high protein guilt-free bites of wonder…

These power packed biscuits are perfect for breakfast or an afternoon snack. They are very filling thanks to the chia seeds and their high protein content offers sustained energy.

You may be thinking, “Wait, what? Did she just say chia seeds, as in ch-ch-ch-chia Obama head sprouting green hair?” Why yes, yes I did.

Chia seeds are a total nutritional powerhouse! They have an extremely high concentration of omega-3 acids – even more than salmon. One serving size includes 18 percent of recommended daily calcium and four grams of protein, and they are a great source of fiber and potassium – plus they’re low in cholesterol and sodium.

Chia seeds come from the chia plant, which is part of the mint family. It’s native to Central America, but due to its increased popularity, you can find the seeds at many grocery stores.

So now, back to the biscuits… They are gluten and dairy free and if you follow the paleo diet, there’s an option for that too. They have a cake like texture if using gluten free flour and are more like a scone if using almond meal.

The batter freezes well so I often like to make a double batch and save half for later.

Pumpkin Power Biscuits
tweaked from a Dr. Cory’s Good Healthy Fun recipe

Prep time: 35 minutes
Ready in: 50 minutes
Yield: about 2 dozen biscuits

1 ½ cup Bob’s Red Mill or Pamela’s gluten free baking mix (or almond meal for a paleo version)
¼ cup unsweetened coconut flakes
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
1 tablespoon chia seeds, soaked in ¼ cup of water for 10 minutes to make a gel
½ cup pureed pumpkin
½ cup almond butter
1 tablespoon vanilla
¼ cup honey or maple syrup
1 tablespoon freshly grated ginger
¼ cup pecans chopped into small pieces
¼ cup pepitas
½ cup dried cranberries (or other dried berry)

Preheat oven to 375 degrees.

Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Using an electric mixer, mix all ingredients until they are fully combined.

Add pecans, pepitas, and dried cranberries and gently mix them in using a large spoon.

Using spoons, dollop ping pong ball size portions onto a baking sheet and flatten them down a bit. They don’t rise like other biscuits.

Bake for 12-15 minutes and let cool. They pair most excellently with a cuppa tea~ Enjoy!

Print this Recipe

Your thoughts are welcomed in the comments section below.

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4 thoughts on “pumpkin power biscuits

  1. mommydaddyisobelviolet November 14, 2012 / 2:30 pm

    Looks like a tasty snack! 2 questions: what qualifies as a serving of chia seeds? Also, since I am pretty into eating gluten, could I just switch out the gluten free baking mix for whole wheat flour? Thanks, and congratulations on getting this together. It looks great.

    • Rabekah November 14, 2012 / 2:49 pm

      Thanks!
      1 tablespoon is considered a serving size of Chia and though I’ve never used wheat flour to make these, I suspect replacing the same quantity would work. Since whole wheat flour is thicker than the gluten free flour I used, your biscuits might come out more dense. Try experimenting with slightly less flour perhaps? These are great healthy snacks and you could make smaller ones for the kidlets to enjoy. 🙂

  2. thehungryartist December 11, 2012 / 5:29 am

    Sounds delicious!
    I’ve never baked with chia seeds before. Does it work better soaking first in terms of texture? Have you ever baked with them without soaking? I wonder if there is a differnece..

    • Rabekah December 11, 2012 / 10:33 am

      Chia does not have to be soaked in water but I think the chia gel is an essential part of what keeps these biscuits moist. The dried seeds soak up a lot of moisture. I’ve snacked on them by the spoonful, holding them in my mouth for a while to allow my saliva to make the gel before swallowing, but I’ve never added them dry to baked goods.

      I just found this interesting article about the history and benefits of chia: http://www.rawreform.com/content/view/345/127/

      Let me know how it works out for you!

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