Pumpkin and pecan biscuits

---

More Pumpkin Picks

• Pumpkin Pancakes
  

• Pumpkin cheesecake with gingerbread crust
• Don't discard your pumpkin seeds!

• 

Whether you are looking for a breakfast quick fix or an alternative to white bread to accompany a meal, this recipe is simple and satisfying.  We have chosen spelt flour for these biscuits because it is full of protein, b-complex vitamins, fiber and we prefer it's taste to whole wheat flour.  Spelt is one of the ancient seven grains, known to Italians as farrow.  Pared with rich in anti-oxidant pumpkins these biscuits are not short on nutrition or taste.

• 2 cups spelt flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 tsp  Russian Mulling Spice
• 1/2 cup cold soy butter
• 1/3 cup chopped pecans, toasted
• 2/3 cup pumpkin puree
• 1/3 cup soy cream

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

Concerned with the questions of using spelt; whether or not it is gluten free?  Use a gluten free all purpose baking mix and substitute it for the flour, salt and baking powder.