Pumpkin Biscuits with Baked Apples - Phase 1 and Phase 3 options

This phase 1 breakfast is perfect for Fall, or the holidays. Something about cloves makes me think of Christmas. You can bake the apples ahead of time, and mix up the biscuit dough the night before, so all you need to do is pop the biscuits in the oven and warm the apples for breakfast. 

You can adapt this easily for P3, just change the apples to peaches or cranberries, and use almond milk instead of brown rice milk.

Pumpkin Biscuits

1 cup sprouted wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp xantham gum
1/4 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground cloves
2 T xylitol
1 tsp orange zest (optional)
1 tsp vinegar
1/2 cup pureed pumpkin
1/2 cup (or more) brown rice milk

Mix all the dry ingredients together. Add liquids and pumpkin and stir. Add enough extra milk to make the dough very moist. You want this dough to not be pourable, but not be dry like a rolled biscuit dough. Let the batter sit for 10 minutes or overnight. Spoon into 4 equal portions and bake at 425 for 9-12 minutes. 

Baked Apples

2 Granny Smith Apples,or Honeycrisp or other baking apple
1 tsp cinnamon
1-2 T xylitol
Pinch of salt
1-2 T water

Dice the apples, stir with other ingredients and bake in a baking dish for 20-25 minutes until soft. 
Cut 2 biscuits in half and spoon half of the apples over them. Eat while hot. 

Recipe makes 2 Phase 1 portions for FMD