Mini Pupkin Biscuits Recipe
Yield: 18 BiscuitsRecipe by luhu.jp
Ingredients:
2 cup: Wholewheat flour,
1 tsp: Cinnamon,
1/2 tsp: Ginger,
1/4 tsp: Nutmeg,
1/2 tsp: Salt,
2 tsp: Baking powder,
1/2 cup: Pureed pumpkin,
1/4 cup: Firm silken tofu,
2 tbsp: Maple syrup,
4 tbsp: Soy milk,
Directions:
Preheat oven to 425F. Mix together the first 6 ingredients & set
aside. Blend together the pumpkin, tofu & maple syrup until smooth.
Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the
dough forms a ball. Roll out dough to 3/4" thickness. Cut with a
cookie cutter. Bake for 10 minutes, or until golden. Serve
immediately.
Source from luhu.jp
aside. Blend together the pumpkin, tofu & maple syrup until smooth.
Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the
dough forms a ball. Roll out dough to 3/4" thickness. Cut with a
cookie cutter. Bake for 10 minutes, or until golden. Serve
immediately.
Source from luhu.jp