Skip to main content

Sweet Potato Biscuits


Shannon’s Sweet Potato Biscuits
(Gluten-Free)
*******

These are a perfect gluten-free biscuit for Thanksgiving dinner.  They are very rich on their own, and they are even delicious topped with gluten-free turkey mushroom gravy next to all of the other Thanksgiving food.

2 ½ C almond meal
½ tsp mineral salt (we use Himalayan pink salt or Real Salt)
½ tsp ground black pepper
1 tsp baking soda
1 tsp baking powder
1-2 sprigs hearty herb (sage, rosemary or thyme), leaves removed and chopped
*
½ C fully cooked sweet potato, mashed up
½ tsp ground chia or flax seeds
¼ C plus 2 TBL sunflower or grapeseed oil
1 tsp apple cider vinegar
1 TBL maple syrup

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl combine the dry ingredients: almond flour, salt, pepper, baking soda, baking powder and chopped herbs.
  3. Into a blender container, combine the wet ingredients: mashed sweet potato, ground chia seeds, oil, vinegar and maple syrup in the container of a blender. Puree the mixture well and pour into the bowl with the dry ingredients. Mix everything together until a dough forms/everything clumps together without being too sticky.
  4. Lay a piece of parchment paper down on the counter and dust it with a finer gluten free flour (rice or chickpea flour). Scrape the dough from the bowl onto the parchment paper and using flour-coated hands, flatten out slightly to about 1 inch thick.
  5. Cut 3- to 4-inch rounds out of the dough with a biscuit cutter or a drinking glass dipped in flour. Lay the rounds on the baking sheet, spaced ½-inch apart (they don’t spread).
  6. Bake for 15 minutes or until well browned on the bottom. Remove from the oven and cool slightly.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet