Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits

[Photograph: Leo Gong]

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.

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Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits

About This Recipe

Yield:makes 12 to 15 biscuits
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Bake the Book: Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits
Rated:

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch.

  5. 5

    Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.

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