These were delicious and enjoyed immensely by even my daughter who hates sweet potatoes (how could you!?!?). Oh, and they are super easy, too.
Makes about 8 – 10 biscuits. Consider doubling!
- 1/4 cup almond milk (I used unsweetened original, but other varieties might be good) or non-dairy milk of choice
- 1 tsp apple cider vinegar
- 1 1/3 cups spelt flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sweet potato puree
- 1 Tbsp coconut oil (melted)
- heaping 1/4 tsp salt
- 1 Tbsp ground flax seed meal
- shakes of cinnamon
- 2 tsp sugar of choice
In a large bowl, combine apple cider vinegar to almond milk and allow to sit a bit.
Meanwhile, in a smaller bowl, combine spelt flour, baking powder and baking soda. Stir until combined.
In the bowl with milk, add sweet potato, coconut oil, salt, flax, cinnamon and sugar. Whisk until well combined. Slowly add dry mixture, stirring as you go. You may not need to add all of the dry mixture to get a soft dough.
Preheat oven to 400. Flour a clean surface (use the extra dry mixture if you have any). Dump dough onto floured surface and use your hands to form a flat blob, about 1/2″ thick. Using a biscuit cutter/round cookie cutter, cut out circles, placing them on a baking sheet with parchment as you go. When no space for a circle remains, combine dough together and smush again to a 1/2″ blob. Cut out more circles until you use up all/most of the dough. Bake about 11 minutes or until done and slightly golden. Enjoy plain, with chili, with jam… however you like!! 🙂
Modified from this recipe.