*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

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