Pumpkin, Apple, Bacon and Chive Biscuit (Grain/Gluten/Dairy Free)

Um. Yes, please!

from the Urban Poser


In the mood for a great home style breakfast? This coconut flour biscuit does the trick for me! I've added a little extra 'gourmet' to this recipe with apples, chives and bacon. You can never go wrong with bacon! 

Pumpkin, Apple, Bacon and Chive Biscuit 

(Inspired by the 'Broke Ass Gourmet') 

3/4  cups coconut flour
1 tsp baking soda
1/4  tsp salt
1/2  cup coconut oil
1/2  cup fresh roasted pumpkin puree (butternut squash, acorn squash...)
3-4 Tbls Tbls coconut milk (depending on the moisture content of the squash)
3  organic/pastured eggs
1/4  green onions chopped, thinly sliced
1/4 cup very finely chopped tart apples
1/4  bacon pieces (pastured bacon, turkey or turkey bacon, I like Applegate Farms)
If dairy is an option for you, 1/2 cup of cheddar cheese would be awesome...not that I would know)


Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment.
Combine coconut flour, baking soda and salt.
In a separate bowl combine the oil, pumpkin, eggs and beat till smooth

Add the flour mixture, bacon, apples and chives (cheese optional) to the egg mixture. Mix all the ingredients until well combined.  Be sure the coconut flour is completely mixed in with no lumps) The batter should not be too thick and pasty but still able to hold together in a nice mound. Add more liquid if needed as it may vary depending on the texture of the pumpkin

Drop large spoonfuls of batter onto the prepared baking sheet.
Use about 1/8 of a cup for a smaller biscuit. Makes 8-10 or...
Use about 1/4 of cup  for a larger biscuit. Makes about 4-5.
Bake for about 20-25 min or until slightly golden. Do not over bake of they will be dry. Best eaten same day or while still warm.

For a great breakfast sandwich...scramble some eggs and fry some bacon...be creative!

NutritionLisa RayComment