Given that we’re not cooking / posting as much this week, I thought I’d share some old recipes.  This one, for vegan sweet potato biscuits, comes from Patricia (thanks Patricia!) and can easily be made gluten-free by using an alternative flour (she recommends a tapioca and rice flour combination).
Ingredients:

1 cup sweet potato, baked to caramelizing then mashed
1 cup flour combination of choice
1/4 cup coconut oil
1 T baking powder
A pinch of baking soda (alternatively one may double the baking soda if without baking powder)
A pinch of salt

Optional ingredients:
grated whole ginger root, about a tablespoon
crushed lavender flowers, about a generous teaspoon
agave, maple syrup, or other sweetener, about a tablespoon
rosemary

Sift dry ingredients together and combine wet ingredients (sweet potato, oil, optional sweetener or herbs) in a separate bowl.  Combine to make a soft dough, then roll out (more like press out evenly) and cut into biscuit shapes.  Bake on 375*F for about 12 minutes.

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