Pumpkin Biscuits

Over the last couple of weeks, I’ve been baking a lot of treats for Christmas. A lot of butter, eggs, cream cheese. I like to give a lot of these treats to the farmers and other food producers who provide my food all year long. One farmer in particular, an organic vegetable grower, Sparrow’s Nest Organics, lives a vegan lifestyle, so I wanted to do something for him.
Yesterday’s Chocolate Hazelnut Spread was part of it. And this morning before going to market, I made a batch of biscuits using his wonderful winter squash.
Making your own squash purée is easy. Cut the squash into halves or quarters (depending on size), place in a roasting pan. Add enough water to the pan to just cover the bottom, then cover with foil and roast for 40-45 minutes. Mash or purée the flesh with a blender. I freeze the purée in 1 cup allotments for future use. It makes this recipe super simple to put together (especially at 5am before going to the market on Saturday mornings 😉 )

Pumpkin Biscuits
Recipe type: Breakfast
  • 2 cups spelt flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 cup pumpkin (or other winter squash) purée
  • ⅔ cup non-dairy milk (soy, rice, almond or my homemade oat milk)
  1. Preheat oven to 210C/425F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, baking powder and salt. Add the pumpkin purée and work it into the dry ingredients with your fingers until uniformly crumbly. Add the oat milk and stir with a wooden spoon to bring it together. Work it together the rest of the way with your hands. The texture should be slightly sticky but no like a batter.
  3. Scoop ¾ cup of the dough at a time (I use a large ice cream/portioning scoop) evenly spaced about 2cm/1" apart on the prepared baking sheet. Bake on the middle rack of the preheated oven for 9-11 minutes until the bottom is lightly golden. Makes 8 biscuits.