Here are two great recipes just in time for Thanksgiving.

Includes two options (Vegan/Gluten-Free Option) for each.

Sage Squash Biscuits

(Vegan/Gluten-Free Option)

3/4 c. Coconut Milk (or milk of choice) + 1 T. Apple Cider Vinegar

2 1/4 c. Flour (Use Oat Flour for Gluten-Free Option)

1 T. Baking Powder

1/2 t. Baking Soda

3/4 t. Salt

1/2 t. Cinnamon

1/4 t. Nutmeg

1 t. Sage 

1/2 c. Squash (Pumpkin or Butternut go well)

Apple Cinnamon Biscuits

(Vegan/Gluten-Free Option)

3/4 c. Coconut Milk (or milk of choice) + 1 T. Apple Cider Vinegar

2 1/2 c. Flour (Use Oat Flour for Gluten-Free Option)

1 T. Baking Powder

1/2 t. Baking Soda

3/4 t. Salt

1 t. Cinnamon

1/2 c. Applesauce or Apple Puree (Chunky or Smooth)

Directions

Preheat oven to 450. In a bowl, mix coconut milk and apple cider vinegar and let sit for 5 minutes. In another bowl, mix all dry ingredients. After 5 minutes is up, add squash or applesauce to coconut milk mixture, then combine dry and wet ingredients together. Coat a pan with coconut oil and heap biscuit-sized portions (approx. 1/3 c.) of dough onto pan. Cook for 13-17 minutes or until outside is golden brown and crisp, and inside is soft but fully cooked.

From – Jordänya