These paleo biscuits will rock your world.
Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.
Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.
It’s Fall In A Jar!
Did I mention it contains no added sugar? Just the natural sugars from apples and pumpkin. Each tablespoon contains just 3 grams of carbohydrates, compared to commercial apple butter (8g/tablespoon) and Trader Joe’s pumpkin butter (10g/tablespoon).
Now, get out your crock pot. Make a mad dash to Wally World (or some other store that sells giant jars of unsweetened applesauce) for the ingredients. Roll up your sleeves. Let’s make some Pumpkin Apple Butter!
To cut back on sugar, I brewed calorie-free Cranberry Apple Zinger tea to use in place of apple cider, which contains roughly 25 grams of sugar per cup. I really love the flavor that the herbal tea added, and will always make apple butter this way. You could try substituting Cinnamon Apple Spice tea if you cannot find the Cranberry Apple in stores.
If you don’t mind a more tart spread, you can make a paleo version using just stevia extract. True apple butter is very sweet, so I recommend using multiple sweeteners. Truvia contains a combination of stevia and erythritol, which is why it works so well here, not leaving any aftertaste. Coconut palm sugar or honey would complement the sweetness of stevia nicely, and are appropriate for the paleo plan. Just add sweeteners, taste, and adjust till you get it right.
- 4 cups (1 kg) unsweetened applesauce
- 2-15 oz cans (850 g) of pure pumpkin puree
- 1 teaspoon lemon juice
- 1/2 cup (118 ml) Celestial Seasonings Cran Apple Zinger Tea OR water
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (100 g) Truvia OR sweetener of choice (e.g. honey, coconut sugar)
- 1 teaspoon blackstrap molasses (optional, for flavor)
- 1/4 cup additional sweetener (to make is as sweet as commercial brands)
- Add all ingredients to crock pot. You can whiz the ingredients in a blender first before adding them to a crock pot to get a “buttery” smooth texture.
- Whisk mixture until uniform in color. Turn crock pot up to HIGH for 2-3 hours, with the lid cracked to vent the moisture. Turn to low and cook overnight (12-18 hours), or until the spread is thick enough to hold its shape on a spoon. You just want to cook off most of the water. That’s all there is to it!
- Dump mixture from your crock pot into a clean bowl. Any burned bits will stick to the sides, so don’t scrape down your crock. Use a hand blender (I used my Cuisinart) to blend up the spread so that it is smooth and free of lumps, if you didn’t blend the mixture before adding it to the crockpot.
- Spoon mixture into clean jars. Enjoy your Pumpkin Apple Butter, and give a few jars away to share the wealth!
These Perfect Paleo Biscuits are an updated version of my grain-free, low carb Fluffy Biscuits (see below for the recipe). My friend Lindsay at the Veterans Affairs Clinic, where I volunteer, wholeheartedly approved of the new-and-improved Fluffy Biscuits. She has to eat gluten-free, so I invited her to perform the official taste test. “They’re just like Bojangles!” she exclaimed. Sweet victory! During my time at Duke University in Durham, North Carolina, I’d eaten enough Bojangles biscuits to appreciate the comparison. If you’re from North Carolina, you know what I’m talking ’bout.
- 1 cup + 2 Tablespoons (128 g) blanched almond flour
- 1 Tablespoon (6 g) coconut flour
- 1/4 (1.5 g) teaspoon sea salt
- 3/4 teaspoon (3 g) baking powder
- 2 Tablespoons (30 g) unsalted butter OR coconut oil
- 3 egg whites (from large eggs)
- Splash of heavy cream OR a dollop of coconut cream (for paleo biscuits)
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.
- Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!
- Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.
- Remove mixture from fridge and whisk in the egg whites, breaking up any massive chunks in the dough with your whisk or fork.
- Whisk in a splash of heavy cream or coconut cream (for paleo biscuits) at the very end. Drop 4 mounds of dough on to a parchment paper lined cookie sheet. Bake for 12-14 minutes, or until biscuits are slightly golden on the tops.
- You can use non-hydrogenated shortening in place of coconut oil in this recipe for dairy-free biscuits with a more neutral taste.