Jun 20 2012

Butternut Squash and Almond Biscuits

Butternut Squash and Almond Bisquit

When I decided to go gluten free, I thought I would REALLY miss my bread. I have found, though, that by incorporating a few different things into my meals — such as gluten free biscuits or pasta — I don't miss it nearly as much as I thought I would.  These biscuits can be used for savory or sweet dishes, but my favorite use is pairing with my Mushroom Thyme Gravy.


  • 2-1/2 cups Almond Flour (I use ground, dehydrated almonds from the almond milk I use in my Smoothies every morning).
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 thyme sprigs, leaves pulled and chopped
  • 1/2 cup butternut squash (roasted and mashed)
  • 1/2 tsp ground flax
  • 1/4 cup plus 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tbsp agave
  • Rice flour — enough for rolling the dough.


Step 1: Preheat oven to 350 degrees F. Use parchment paper to line a baking sheet.

Step 2: Combine, almond flour, baking powder, baking soda, salt, pepper and thyme into a bowl.

Step 3: In a blender, place the mashed butternut squash, flax, oil, vinegar and agave. Mix until pureed, then pour into the bowl with the dry ingredients.

Step 4: Mix the dry and wet ingredients together until a dough is formed, before becoming too sticky. The dough will be fairly 'wet.'

Step 5: Dust your counter (or an extra piece of parchment paper) with rice flour and place your dough on top. Place a second piece of parchment paper over the top and roll the dough until it is approximately 1" thick.

Step 6: Using a 3" biscuit cutter, cut rounds and place on the baking sheet spaced 1/2 inch apart (they will not spread).

Step 7: Bake the biscuits 15 minutes, or until well browned on the bottom. Remove from the oven and cool.

These can be enjoyed by themselves or with my vegan Mushroom Thyme Gravy.

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