Sugar-Free Sweet Potato Biscuits
Okay, so the strawberry jam sort of negates the whole sugar-free thing, but feel free to serve these however you’d like! They can be eaten as a delicious accompaniment to a savory meal or as a simple, nutritious breakfast. Serve them with a pat of vegan butter, vegan cream cheese, jam, jelly, or just eat them plain and enjoy their natural sweetness from a combination of sweet potato and apple.
Here’s what you’ll need:
- 2 cups organice brown rice flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 cup soy milk
- 1 sweet potato, skinned, steamed and mashed
- 4 oz applesauce
- 1 tbsp apple cider vinegar
Preheat the oven to 375 and lightly grease a muffin tin or use paper liners. In a large bowl, combine the brown rice flour, baking soda and salt and mix well. In another bowl, combine the milk, sweet potato, apple sauce and vinegar. Whisk until well-combined. Pour the wet ingredients in with the dry and stir to combine. Fill the muffin tins 2/3 full and bake for 20-25 minutes or until a toothpick comes out clean.