I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here.
My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.
Every Thanksgiving table needs a brussels sprout dish, biscuits, a sweet potato side, and a pie. Am I right?
My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up! Find the recipe at the bottom of the post.
Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.
Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.
Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.
Back to those biscuits… These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!
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- 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
- 1 organic egg
- 3 tbsp grass-fed butter, cold or room temperature (not melted)
- Preheat oven to 350
- In a bowl combine dry ingredients
- Add in wet ingredients and whisk together to combine
- Line a baking sheet with baking lineror parchment paper
- Roll dough into balls (does not have to be perfect)
- Bake for 12-15 minutes or until cooked through and flakey
- *Leave out this step for a more savory roll!
- **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
- Serve warm with butter
Lexi's Clean Kitchen http://lexiscleankitchen.com/