Ingredients:
Biscuits:
2 cups (500 mL) whole wheat pastry flour, spelt flour, or gluten-free all purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) nutmeg
1/3 cup (80 mL) cold unsalted butter, chopped
1/2 cup (125 mL) buttermilk
3/4 cup (180 mL) pure pumpkin purÈe
3 Tbsp (45 mL) pure maple syrup
Blackberry-Chia Jam:
2 cups (500 mL) blackberries
3 Tbsp (45 mL) black chia seeds
3 Tbsp (45 mL) pure maple syrup
1 Tbsp (15 mL) fresh lemon juice
Directions:
- Place blackberries in small saucepan over medium heat until they begin to break down, about 5 minutes. Stir in chia seeds, maple syrup, and lemon juice; heat for another 2 minutes. Use potato masher or fork to gently mash the mixture. Remove from heat and let cool. Jam will thicken upon cooling.
- To make biscuits, preheat oven to 400 F (200 C). Grease 10 standard-sized muffin cups. Using food processor, pulse together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pulse in butter until butter is no larger than small peas. You can also do this in a bowl with a pastry cutter or using two forks. Place mixture in large bowl.
- In separate bowl, stir together buttermilk, pumpkin purée, and maple syrup. Add wet ingredients to dry ingredients, and mix gently until a dough forms. Turn dough out onto floured work surface and knead just until dough forms a ball (don’t overwork), adding additional flour to work surface as needed.
- Divide dough among muffin cups and bake for 20 minutes, or until tops are nicely golden. Let cool several minutes before unmoulding.
- Serve warm with Blackberry-Chia Jam.
Serves: 10
Each serving contains: 214 calories; 5 g protein; 8 g total fat (4 g sat. fat, 0 g trans fat); 33 g total carbohydrates (10 g sugars, 7 g fibre); 133 mg sodium
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