I found Namaste Perfect Flour Blend baking mix and used it to make vegan, gluten free pumpkin biscuits. I figured the pumpkin would make a great egg substitute!
- 2 cups Namaste Perfect Flour Blend baking mix
- 1T Apple cider vinegar (ACV)
- 1/3 cup unsweetened almond milk
- 3/4 cup pumpkin purée
- 2T coconut oil or grape seed oil, additional for brushing tops of biscuits.
Preheat oven to 400 degrees. Whisk together ACV and milk and set aside 5-8 minutes to curdle. Place flour in large mixing bowl.
After the milk has curdled, whisk in pumpkin purée and oil. Fold into baking mix and incorporate until dough forms.
Place a piece of parchment paper on a counter top and dust with flour. Put dough in the middle and knead about 3-5min sprinkling with flour to avoid sticking.
Roll to 1inch thick with rolling pin (use flour as needed to dust pin to prevent sticking). Use a round cookie cutter to cut circles of dough and place on oiled baking sheet. Brush tops of biscuits lightly with oil (I used home made vegan butter) and bake 10-15minutes (depending on size).