By Nutritionist Amy Morris
Take care of your Halloween party guests this year, by offering them a healthy plant protein rich pumpkin biscuit that is topped with a delicious dairy-free and sugar-free creamy frosting to complete the yum factor!
Makes: Approx 10 Biscuits
Prep-Time: 20 minutes
Baking Time: 10-15 minutes
Pumpkin Biscuit Ingredients:
- 2 ½ cups gluten free flour blend
- ½ tsp baking soda
- ¾ cup of dairy free milk
- ½ tsp of Himalayan salt
- 4 tbsp coconut oil
- ¼ cup pumpkin puree
- 1 ½ scoops of Pumpkin Seed Protein Powder
- 1 tsp cinnamon (with extra for topping)
Sugar-Free, Dairy-Free Creamy Dreamy Vanilla Frosting Ingredients:
- ½ cup coconut oil (melted)
- 1 ¼ cup powdered erythritol
- 1 teaspoon vanilla extract
- ½-1 teaspoon liquid stevia
- 1 tablespoon dairy free milk
Pumpkin Biscuit Rounds Recipe:
- Pre-heat your oven to 220 degrees C. 180 degrees C for fan assisted ovens.
- In a mixing bowl, add the almond milk and whisk in the pumpkin puree.
- In a large separate bowl, mix together the flour, salt, baking soda, cinnamon and pumpkin protein powder.
- Add the solid coconut oil chunks, and using a fork combine all until only small pieces are left and it has a moist and fluffy texture.
- Take a wooden spoon and slowly stir whilst pouring in slowly the first bowl with the dairy free milk and pumpkin mix. Only add what you feel is needed, until just slightly combined and slightly sticky.
- Next, make a dough ball and roll it out onto a lightly floured surface. Taking your round biscuit cutter and making as many as you can out of the rolled dough and rerolling as necessary to make more round biscuit cut outs.
- Lay all biscuit rounds onto a non-stick tray lined with unbleached parchment paper, baking for 10-15 minutes until slightly golden.
- Once cooled, top with your creamy dreamy frosting recipe and sprinkle with a little cinnamon.
Sugar-Free, Dairy-Free Creamy Dreamy Vanilla Frosting Recipe:
- Place all ingredients for the frosting in a food processor or high powered blender on high until the texture is smooth like cream, starting with ½ teaspoon of liquid stevia at first, adding more only you like it sweeter.
- The milk should also only be added a little at a time, as too much will make it too watery and with the right consistency achieved, the frosting does not need refrigerating once on the cookies.
- Using a spoon, spread the frosting over each biscuit in a circle motion, starting in the middle and leaving a little of the edge uncovered.
- Store any leftover frosting in an airtight container for up to 2 weeks, alternatively it can be frozen for 3 months.
As an alternative topping, you can also try half dipping the biscuits into melted high-quality dark chocolate!