Gluten Free Butternut Squash Biscuits

Love new recipes I come up with that are healthier then an entirely processed unhealthy version. For these I used minimal butter and oat flour. Yummo to these!

Gluten free foods come with a bad wrap. Yes obviously they taste different then foods that contain gluten, but what I make gluten free is oh so tasty!

Hoping to put together a cook book eventually but my focus currently is putting together a coloring book. I’ve learned I need a one pointed focus or I crash and burn.

I’ll keep on with good blogging as much as I can. Hopefully you all are trying out some of my creations and would love to hear feedback.


1 cup butternut squash

3 tbsp vegan butter

1/3 cup canned coconut milk

2 cups oat flour

3 tbsp tapioca flour

1 tsp onion powder

1 tsp garlic powder

1 tbsp coconut sugar

1/4 tsp sea salt

1/3 tsp baking soda

1/2 tsp baking powder


Use either fresh or frozen butternut squash and steam to cook. Once ready add to food processor and add in the coconut milk. In a bowl add all the dry ingredients and mix to combine. Purée the butternut squash with the coconut milk then add to bowl with dry ingredients. Add the butter and mix with hands. Form into patties and bake at 350 degrees for 20 minutes.


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