Guest guest Posted October 29, 2009 Report Share Posted October 29, 2009 I made these yesterday & they are amazing! http://blog.fatfreevegan.com/2009/10/fat-free-pumpkin-and-raisin-biscuits.html .. We drizzled warm blueberries on top. Yummy! Peace, Mo PS This is US (non-cookie) usage of the word " biscuits. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2009 Report Share Posted October 29, 2009 These do sound good. Love your using the blueberries over them. Thanks MO. Judy - Maureen Thursday, October 29, 2009 9:41 AM [veg_grp] Pumpkin and Raisin Biscuits (vegan) I made these yesterday & they are amazing! http://blog.fatfreevegan.com/2009/10/fat-free-pumpkin-and-raisin-biscuits.html . We drizzled warm blueberries on top. Yummy! Peace, Mo PS This is US (non-cookie) usage of the word " biscuits. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2009 Report Share Posted October 29, 2009 Thank you so mcuh for sharing. I can't wait to try them. , " wwjd " <jtwigg wrote: > > These do sound good. Love your using the blueberries over them. Thanks MO. > Judy > - > Maureen > > Thursday, October 29, 2009 9:41 AM > [veg_grp] Pumpkin and Raisin Biscuits (vegan) > > > I made these yesterday & they are amazing! > http://blog.fatfreevegan.com/2009/10/fat-free-pumpkin-and-raisin-biscuits.html > . We drizzled warm blueberries on top. Yummy! > > Peace, > Mo > > PS This is US (non-cookie) usage of the word " biscuits. " > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2009 Report Share Posted October 31, 2009 I made these pumpkin biscuits today and they were just okay. I served them to a guest, too, which in retrospect wasn't a good idea. The biscuits tasted very strongly of whole wheat-- they are almost bitter. A recipe variation calls for added agave nectar and I definitely think the recipe would be better with a sweetener added to it. The biscuits have a " healthy " , heavy, stick-to-your-ribs sort of taste. But the good news is that they are low-fat, so they are pretty much as healthy as they taste. The pumpkin flavor is quite mild as are the rest of the spices. Biscuits are usually light and flakey and this recipe is the opposite of that-- very dense. The bitter taste is growing on me though. Here is the recipe: Fat-Free Pumpkin and Raisin Biscuits If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter. 2 cups white whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon cloves 1/4 cup raisins 1/2 cup pumpkin (canned or cooked, pureed, and drained) 1/2 cup plain soy milk (plus additional, as needed) 1 tablespoon lemon juice Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball. Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits. Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot. Servings: 14 Yield: 12-15 -- Nutrition Facts Nutrition (per serving): 75 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 203.7mg sodium, 123.2mg potassium, 16.1g carbohydrates, 2.8g fiber, 2.2g sugar, 2.9g protein, 1 points. , " wwjd " <jtwigg wrote: > > These do sound good. Love your using the blueberries over them. Thanks MO. > Judy > - > Maureen > > Thursday, October 29, 2009 9:41 AM > [veg_grp] Pumpkin and Raisin Biscuits (vegan) > > > I made these yesterday & they are amazing! > http://blog.fatfreevegan.com/2009/10/fat-free-pumpkin-and-raisin-biscuits.html > . We drizzled warm blueberries on top. Yummy! > > Peace, > Mo > > PS This is US (non-cookie) usage of the word " biscuits. " > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 Aww, I'm sorry you didn't like them better. My partner and I just loved them. I'd used whole wheat pastry flour (since that was what I had in the house) and loved the texture. I didn't taste any bitterness, but the pumpkins we've been getting this year have been amazing, so maybe that had something to do with it. Try spooning something sweet (like warmed berries) over the ones you have left. Peace, Mo lexmeeki wrote: > I made these pumpkin biscuits today and they were just okay. > > Quote Link to comment Share on other sites More sharing options...
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