Sweet Potato Biscuits ~ Every now and then I just have a hankering for a yummy warm biscuit, whether it is to accompany my soup, with a wee dollop of my jam, or just to enjoy au natural hot from the oven!
These gluten-free, vegan sweet potato biscuits are MY FAV hands down! They are super moist, tasty and best of dairy-free, gluten-free and 100% plant-based and oh-so-yummy!
Sure to please the whole family! I hope you enjoy as much as we do!
Ingredients – Sweet Potato Biscuits
- 1 small sweet potato (make 1/2 cup mashed)
- water (for cooking potato)
- 2 cups chick pea flour
- 2 tsp baking powder
- 1 tsp coconut palm sugar
- 2 tbsp olive oil
- 3/4 cup almond milk
Preheat oven to 425 F.
Cut sweet potato into cubes, cook in water until tender. While potatoes are cooking, use food processor and add chickpea flour, coconut palm sugar and baking powder and pulse a few times to mix well. With processor running add olive oil through the top, and process until the mixture has the texture of coarse bread crumbs. Once potatoes are cooked, mash in a bowl. Transfer crumb mixture to the same bowl and add almond milk, stir with spoon until thoroughly mixed, but not not over mix.
Use cookie sheet lined with parchment paper. With large soup spoon, drop batter on cooking sheet and press dough to flatten a little.
Bake 10-12 minute or until nice and puffy and golden.
Enjoy these Sweet Potato Biscuits together with one of my super easy Tomato Soup or better yet, enjoy fresh out of the oven with my home made Raw Vegan Raspberry Jam…. MmmmMmmmmMmmmm! Hits the spot every time!