This recipe appears in:Bake the Book: Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits
Feel that nip in the air? Perhaps not, but that doesn't mean you can't follow the lead of The Joy of Gluten-Free, Sugar-Free Baking and whip up some sweet-potato biscuits.
Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace. Copyright © 2012. Published by 10 Speed Press. Available wherever books are sold. All rights reserved.
- 2 cups (8 ounces) almond flour
- 1 cup (4 ounces) pecan flour
- 1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt (optional)
- 2 1/2 teaspoons ground ginger
- 1 egg
- 1/2 cup (4 ounces) cooked, mashed sweet potato or yam, at room temperature
- 1 tablespoon sugar-free maple-flavored syrup
Preheat the oven to 350°F (177°C). Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface.
In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed. In a large bowl, whisk the egg, sweet potato, and syrup together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
Oil your hands and gently form the mixture into small balls, using about 1 oz of dough for each. Place the balls on the prepared pan, spacing them about 3 inches apart (to allow space for pressing down). Once all of the batter is formed into balls, rub some oil on the pinky-side edge of your hand and press down on each ball with the oiled part of your hand twice, forming a crisscross shape and slightly flattening the balls.
Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch.
Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.