what to do with the inevitable 1/2 cup of leftover canned pumpkin? many times i’ve asked this question, tried recipes, and mostly been slightly disappointed (except in the case of elana’s pantry’s pumpkin chocolate chip muffins..with homemade chocolate chips of course..YUM). but this time i wanted something more savory.
time for an experiment? i think so.
the other day i tried these rosemary drop biscuits, from the dairy-free & gluten-free kitchen cookbook. they were good enough, but the dough was runny, and they turned out super flat (although, that was probably due to my improvisations since i didn’t have 1/2 the ingredients in my pantry that day). the flavor was really good though – a nice, homey biscuit flavor.
so when i decided to try a more savory baked good with my leftover canned pumpkin, i wanted to try and borrow some of the base ingredients from this recipe.
…and wouldn’t ya know it? it worked!
3/4 cup almond or coconut milk
1/2 tablespoon apple cider vinegar
1/2 cup canned pumpkin
2 cups almond flour
1/4 cup cornstarch
1 teaspoon dried sage
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
mix milk with vinegar, stir, and let rest while you mix your other ingredients.
mix all your dry ingredients well. add milk mixture and pumpkin, stir til all ingredients are incorporated together.
using a cookie/portioning scoop, scoop up dough, flatten, and drop onto baking sheet (lining with parchment paper is probably wise, unless you are using an all-clad baking sheet like i am). i got about 13 biscuits from mine, but it depends on the size of your scoop.
bake at 450 for 15-18 minutes, til edges and top start browning.
this is VERY IMPORTANT: be sure to let them rest (don’t even attempt to move them from the pan) for at least 30 minutes.
and now i have the perfect accompaniment for that leftover turkey soup.