*Sweet potato biscuits

1 cup cooked lentils (ideally sprouted first)

1 cup turnip cooked

1/2 cup cooked sweet potato

1 cup shredded coconut (ideally to flour texture)

1 T yacon syrup or 1/2 T coconut sugar (just enough to brown biscuits)

1 T inulin (to crisp the outside of biscuits)

1/4 cup sorghum or almond flour

1/4 cup tapioca starch

1 tsp (or to taste) unrefined sea salt

1 T melted butter or ghee

1 1/2 t baking powder (gmo and aluminum free)

 

Add a small amount of non dairy milk or water if required to make a very stiff dough.

Ideally leave dough in fridge to firm up overnight - can shape into biscuits before or after.

 

Drop by spoonfuls or scoop and press with fork to 1/4 inch thick

 

Bake at 375 till golden brown. Let cool approximately one hour.

 

 

 

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Linda WholeApproach

Disclaimer: Information provided on the Whole Approach website, forum or blog has been obtained from a variety of resources. It is provided for educational purposes only. The information provided by Whole Approach, WholeApproach Representatives, including Tarilee Cornish, should not be considered diagnostic or medical advice. None of the information provided by Whole Approach is intended to replace the guidance of your personal health care practitioners and/or physician. Please consult your licensed medical or naturopathic physician before beginning, or making changes to your supplement, diet or exercise protocol.
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