When I first began blogging I really didn’t intend for this to be a food heavy blog. I knew food would be an element of it because the way I eat has impacted my views on health, simplicity, sustainability and frugality but I figured that food blogs were a dime a dozen and writing about food was a need that had been thoroughly addressed in today’s digital age. Then, I began following the autoimmune protocol diet during a time when it was new and just starting to gain traction in the paleo/health community and I was forced to begin to think outside the box because there were really very few resources out there. There were a handful of very useful blogs but no cookbooks, no informational books, and not enough recipes to create the amount of variety necessary to live a full life on this diet over an extended period of time. Since then, there are many many more resources out there and it has become much easier to find delicious recipes all over the internet and in a couple of amazing cookbooks. Through this process, however, I discovered that I actually really like creating recipes. I love the process of dreaming something up and then putting together the puzzle pieces until your dream becomes a reality. That being said, not all recipes go as planned.
This recipe was one I felt confident would work. I had done a lot of research, looked at similar recipes, and developed a great plan for creating a delicious pumpkin spice biscuit. It was going to be high and puffy and great for breakfast and dinner. I was pumped. Then I made them and they came out of the oven and they were a fraction of what I was expecting. They smelled delicious. They were a gorgeous golden brown and they had risen slightly, giving them a slightly airy, bready texture, but when push came to shove they looked nothing like a biscuit they looked like a cookie. Disappointed, I let them cool, took one from the pan and had a bite. They were delicious! Some sort of cross between a cookie and a biscuit. I had another and ate it with some homemade maple sweetened apple butter … the flavors of fall exploded across my taste buds. I decided I didn’t want to continue working on the recipe to create something different because I liked this creation just the way it was, while unintended, the results were delicious.
These “breakfast cookies”, as I decided to call them, are not very sweet at all. They are filled with AIP friendly starch and fiber and have a touch of cinnamon spice. They will make a great seasonal accompaniment to your usual protein packed breakfast.
As you give this recipe a try this fall, in the midst of working on healing your disease or accommodating your digestive needs, allow this little treat to remind you that while things don’t always go as planned in life sometimes that is ok because we may make it through the heat of the bad times and come out better than we could have ever dreamed.
Chewy Pumpkin Spice Breakfast Cookies
1 ¼ cup of pureed pumpkin
3 TBS of coconut oil
1/3 cup of coconut flour
2/3 cup of tapioca starch
1/3 cup of arrowroot powder
pinch of salt
½ tsp cream of tartar
¼ tsp of baking soda
1 tsp cinnamon
¼ tsp of cloves
¼ tsp ginger
2 TBS honey
Preheat the oven to 400 degrees. In a large mixing bowl, combine all of your ingredients and mix until a smooth dough forms. Take a spoonful of dough and roll it into a bowl with your hands. On a lined baking sheet pat the dough to about ½ inch thickness. Brush the tops of the biscuits with melted coconut oil. Bake for 25 to 30 minutes or until the cookies are firm and golden brown. Allow them to cool and enjoy.