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Sweet Potato Biscuits

Sweet Potato Biscuits

/// Ingredients ///
1 large sweet potato (or 2 small ones)
1 cup almond flour
5 tbsp coconut flour
5 tbsp cashew meal
2 tbsp flax seed meal
2 1/2 tbsp tapioca flour
1 egg
1/3 cup coconut milk
1/2 cup vegetable shortening
dash salt
1 tbsp baking powder
1/4 cup maple syrup (any kind)
wax paper

/// Directions ///
Preheat oven to 400 degrees. Cook potato until tender. (Microwaving it will be faster, 6 minutes per side). Scoop out about 1 1/2 cups or so of the sweet potato flesh and cool. In a mixer, blend all of your flours. Slowly add maple syrup, vegetable shortening, egg, baking soda, salt and coconut milk until evenly incorporated. Don't over-mix or blend too fast as this is known to make breads tougher and less moist/delicate.

Using your hands, grab a heaping handful of the sticky mixture and begin to roll and shape into a biscuit-like shape. Using a reliable cookie sheet or parchment paper (whichever you prefer) begin to lay biscuit pieces down. I like mine on the bigger, heartier side. Bake for 18-22 minutes. (Mine were PERFECT at 19 minutes but every oven is different so keep your eye on these babies). Bake until tester inserted in center comes out clean. Enjoy!

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