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.