Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups brown rice flour ((I use Bob's Red Mill))
  • 1/4 cup tapioca starch
  • 1/4 cup coconut palm sugar
  • 3 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 6 tbsp chilled butter (frozen is best)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 tbsp yogurt
  • 1 large egg
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice

Instruction

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Combine brown rice flour, sugar, xanthan gum, baking powder, baking soda, salt and spices. Sift into a large bowl.
  • Grate the frozen butter into the dry ingredients. Stir until combined.
  • In a small bowl, combine pumpkin, yogurt and egg. Pour into the large bowl with the dry ingredients and stir until just combined. Do not over mix.
  • Transfer dough to the center of the prepared baking sheet. Cover with a sheet of plastic wrap and using your hands, gently spread out into a disc about 8 inches (20 cm) in diameter.
  • Remove plastic wrap. Slice the disc into 8 triangles. Bake for 15-16 minutes. Remove from oven and cool on a rack. Combine powdered sugar and lemon juice to make the Lemon Glaze.
  • When cool, drizzle with Lemon Glaze.