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Pumpkin Date Biscuits
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Description
With its whole grain pumpkin base and cinnamon-infused date filling, this biscuit is the perfect accompaniment to your morning coffee. The biscuit itself is slightly sweet, with only a hint of pumpkin spice complemented by the sweet date puree.
Ingredients
- ⅓ cups Water
- ½ cups Dried Unsweetened Dates
- ¾ cups All-purpose Flour
- ½ cups White Whole Wheat Flour
- ¾ cups Quick Oats
- 1-½ Tablespoon Baking Powder
- ¼ teaspoons Salt
- 2 teaspoons Pumpkin Spice
- 1 cup Pureed Pumpkin
- ¼ cups Granulated Sugar
- ¼ cups Plain Nonfat Yogurt
- ¼ cups 2% Milk
- 1 Tablespoon Honey
- ½ teaspoons Cinnamon Or More To Taste
Preparation
Preheat oven to 375ºF.
In a small sauce pan, place water and dates and gently simmer.
As the dates simmer and soften, combine the flours, oats, baking powder, salt and pumpkin spice and mix well. In a separate bowl, whisk the pumpkin, sugar, yogurt and milk together. Gently stir in your dry ingredients, being careful not to over mix.
By now the dates should be nice and soft. Remove them from whatever water is left and pour into a food processor along with the honey and cinnamon. (I used a mini food processor but a larger one or even a blender would work.) Puree until smooth.
Using a 1/4 cup, scoop the dough onto greased cookie sheets. Using a spoon, press a small dent into the center of each biscuit and fill with the date puree. Bake at 375ºF for approximately 18 minutes or until an inserted toothpick comes out clean.
Note: I got 9 biscuits out of this recipes at 165 calories a piece.
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