Paleo Pumpkin Biscuits

I wanted to create a yummy fall inspired breakfast treat. But these could quite easily go in a bread basket at Thanksgiving. My one year old son loved them and gobbled them up. I recommend serving them warm and storing them in the fridge. The oven or toaster oven are the best way to warm them.




Paleo Pumpkin Biscuits

2 cups almond flour
1/4 tapioca flour
1 tsp baking soda
2 tsp cream of tartar
1 1/4 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup ghee, melted
3/4 cup pumpkin purée
3 tbsp maple syrup/honey
1 egg, beaten

Preheat oven to 350. Line a large cookie sheet with parchment paper. In large bowl combine dry ingredients. Whisk to combine. Add remaining ingredients and stir until just combined. Scoop 1/4 scoops of batter onto parchment paper, leaving an inch or two between scoops. Bake for 14-16 minutes until start to lightly brown on top. Serve warm and enjoy!


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