Recipe Image

Servings:

Sweet Potato Biscuits

These homemade biscuits are super tasty and healthy! They are also so nostalgic for me because they remind me of how good it felt to have a warm bowl of soup after school or on the weekend with a homemade biscuit.

Total Time

35min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1 cup

Oat Flour

•

1/2 cup

Buckwheat Flour

or Spelt or Wholewheat Flour

•

1 tsp

Baking Powder

•

1 tsp

Baking Soda

•

2 Tbsp

Italian Seasoning

•

1 Tbsp

Dried Rosemary

•

1 Tbsp

Simply Organic Garlic Powder

•

1/2 tsp

Fine Sea Salt

•

2 Tbsp

Chopped Fresh Parsley

•

1 cup

Sweet Potato Purée

•

1/2 cup

Non-Dairy Milk

•

4 Tbsp

Coconut Oil

or Melted Butter

•

to taste

Vegan Parmesan Cheese

(optional)

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C) and grease or line a muffin tin with muffin cups.

In a large bowl, combine Oat Flour (1 cup) , Buckwheat Flour (1/2 cup) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Italian Seasoning (2 Tbsp) , Dried Rosemary (1 Tbsp) , Simply Organic Garlic Powder (1 Tbsp) , and Fine Sea Salt (1/2 tsp) . Mix well.

Add Fresh Parsley (2 Tbsp) , Sweet Potato Purée (1 cup) , Non-Dairy Milk (1/2 cup) , and Coconut Oil (4 Tbsp) to the large bowl. Mix until fully combined.

Spoon batter equally between 12 muffin cups. Sprinkle with Vegan Parmesan Cheese (to taste) .

Bake for 15-20 minutes or until a fork inserted comes out clean.

Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like and enjoy!

Author's Notes

Store in the fridge for up to a week or in the freezer for up to 3 months.
Reheat in the oven for 5-10 minutes.

Nutrition Per Serving

CALORIES

152

FAT

6.1 g

PROTEIN

3.7 g

CARBS

21.7 g