butternut biscuits

thick & buttery!

grain free. dairy free. easy to make!

sliced in half & turned into a toasty breakfast sandwich today with mustard, homegrown sprouts, crispy organic pasture raised egg, + fermented veg.

to make the biscuits:

1 c + 2 T almond flour

2 T arrowroot powder

1/2 t sea salt

1/2 t baking soda

pinch of cardamom

1 egg

1/2 c butternut squash purée (or any squash or sweet potato!)

2 T ghee

-preheat oven to 350F.

-blend everything in a high speed blender until smooth. scoop out onto a piece of parchment paper & add almond flour until you can roll it out without it being too sticky.

-roll about 1.5” thick and use a mason jar ring to cut out biscuits. place on a parchment lined baking sheet & bake 15-20 minutes until golden on top. cool & eat!

favorite ways to enjoy:

slice in half as shown, & use as sandwich bread, burger bun, breakfast egg sandwich, toasted with a little ghee + fresh figs + raw honey!! or topped with fresh berries!