Wednesday, September 2, 2009
Pumpkin Hazelnut Biscuits
2/3 c. hazelnuts or filberts, chopped
1 1/4 c. whole wheat graham flour
1 c. oat flour
2 T. chia bran*
3 T. turbinado (raw cane)sugar*
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 T. very cold butter, cut into small pieces
2 T. Greek Yogurt, 1% fat
1 tsp. agave nector*
1 c. pureed pumpkin (canned is fine, but plain pumpkin--NOT pie mix)
3 T. skim milk
1 - Cut butter into pieces and place in freezer for ten minutes prior to using.
2 - Heat oven to 325° and toast hazelnuts on baking sheet for 5 minutes or until warm and fragrant; do not allow to burn. Set aside to cool.
3 - Increase oven temperature to 400°.
4 - Place 1/4 c. of graham flour aside for rolling. Combine hazelnuts, remaining graham flour, oat flour, chia bran, turbinado sugar, baking powder, baking soda, and salt in the bowl of a food processor. Note: If you do not have a food processor, this can be done by hand using a pastry blender and a bowl.
5 - Add chilled butter to bowl of food processor and pulse, five or six times, until the mixture resembles coarse crumbs. Be careful not to over process.
6 - Remove from food processor and place mixture into a large mixing bowl. Add in greek yogurt, agave nector, pumpkin and milk, making sure all ingredients are in bowl before stirring.
7 - Stir mixture together until ingredients are just combined (over stirring will cause biscuits to be tough).
8 - Sprinkle some of the graham flour out on your work surface and roll dough out to 1 inch thick. Using a 2" round biscuit cutter, cut as much as possible out of first roll (biscuits become tougher with each roll).
9 - Bake on a parchment lined baking sheet for 10 to 13 minutes or until bottoms are just beginning to brown.
Recipe Makes 16 - 2" Biscuits. Nutritional info (per biscuit) below:
* These items should be widely available in organic sections of your grocery store or by visiting your local health food store. I use Shiloh Farms brand chia bran, available at their website: Shiloh Farms Chia