Pumpkin and Thyme Biscuits

 These biscuits are jam packed with flavor, and will put any white flour biscuits to shame. They are grain free, gluten free, and vegan. Just be careful what you serve them with...because they may just out shine your entree!

 Ingredients:

• 1/2 Cup of garbanzo bean flour (I use Bob's Red Mill)
• 1/2 Cup diced red onion
• 1 Tbs. Minced garlic
• 2 Tbs. Fresh thyme leaves, chopped fine
• 1/2 tsp. organic curry powder
• 1/4 Cup of pumpkin (I use canned, organic)
• 1/2 tsp. sea salt
• 1/2 tsp. Baking powder
• 1/2 Cup or more of water, to consistency

Combine all ingredients and mix well. You are looking for a consistency that is not runny and can not be poured, but not as stiff as cookie dough. Spray a scone pan, or large muffin tin with olive oil spray. Divide batter evenly. Bake at 375° for twenty minutes or more until edges appear crisp, but tops have set. Serve with a sprig of fresh herbs for garnish.

 Displayed with tops and bottoms alternated, facing up...

Enjoy!