Millet Pumpkin Biscuits (Dairy, Gluten and Refined Sugar Free)

We have been blessed with a lot of pie pumpkins this year so needless to say I am coming up with new recipes for pumpkin puree.  This is my latest idea and I have already made these biscuits a couple of times as they are a big hit.  This biscuits make a great or accompaniment to a soup or a chili.

Ingredients

• 1 cup millet flour
• 1 1/4  cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 3 teaspoons baking powder
• 2 teaspoon guar gum
• 1 teaspoon psyllium husk
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt salt
• 1/3 cup coconut oil (hard)
• 1 cup pumpkin purée
• 1/2 cup maple or agave syrup
• 1 tablespoon non dairy milk (if too dry)

Directions

1. Preheat oven to 425 F.
2. In a large mixing bowl combine millet, buckwheat, tapioca, baking powder, guar gum, psyllium husk, cinnamon, nutmeg and sea salt.
3. With a pastry cutter or back of a fork mix up the coconut oil with the flour until it is crumbly.
4. Mix in the pumpkin, maple syrup just until combined.  Add milk if needed for a little extra moisture.
5. Roll into biscuit size balls and place on baking tray.
6. Bake for 12-15 minutes or until golden on top.