What better way to kick off the baking season than a warm, fluffy, and inflammation-fighting biscuit recipe?
Feel free to use canned butternut squash puree, or make it from scratch.
Then I blend in a blender or food processor.
Charles also uses coconut oil instead of butter to create a super soft and flaky consistency.
I [also] love these as breakfast sandwiches.
Try them with bacon or turkey bacon and spinach.
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you could enjoy these with anything else you might typically eat bread with, she adds.
And because of its concentration of carotenoids, it may reduce risk of certain cancers, particularly lung cancer.
One cup of butternut squash cubes [also] provides more potassium than a medium banana.
Ready to get baking?
Check out the full recipe below.
Preheat the oven to 450F.
Place frozen coconut oil into a food processor and pulse until it has broken down into pea-sized pieces.
Place dough on a piece of parchment paper and press into a disc about one-inch in thickness.
As you are cutting each biscuit, refrain from twisting the cutter/glass to avoid sealing the edges.
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Transfer parchment paper to a baking sheet and bake for 13 minutes in the middle rack of your oven.
Allow biscuits to cool for ten minutes for the gelatin to set before cutting them.
Ideally, she notes, the coconut oil pieces should be about pea-sized.
Next, if you follow a vegan diet, its important to note that these biscuits do contain gelatin.
Applesauce didnt work in the same way, and it made the biscuits too sweet.
Im hesitant to suggest a flax egg because the dough might be too wet.
No bigif you avoid animal foods including gelatin, try one ofthese delicious vegan desserts instead.
They will harden, so should be toasted or reheated before serving.
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