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| Home -> [Bakery, Biscuits, Breakfast, Muffins & Biscuits, Tofu, Vegetables] -> [Mini pupkin biscuits Recipe] |
Mini pupkin biscuits
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| Artist: |
_ |
Yield: |
18 |
| Categories: |
Bakery, Biscuits, Breakfast, Muffins & Biscuits, Tofu, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| cup | Wholewheat flour | | 1
| tsp | Cinnamon | | 1/2
| tsp | Ginger | | 1/4
| tsp | Nutmeg | | 1/2
| tsp | Salt | | 2
| tsp | Baking powder | | 1/2
| cup | Pureed pumpkin | | 1/4
| cup | Firm silken tofu | | 2
| tbsp | Maple syrup | | 4
| tbsp | Soy milk |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Mix together the first 6 ingredients & set aside. | | 3 | Blend together the pumpkin, tofu & maple syrup until smooth. | | 4 | Add to dry ingredients. | | 5 | Stir in soy milk, 1 tb at a time, until the dough forms a ball. | | 6 | Roll out dough to ? thickness. | | 7 | Cut with a cookie cutter. | | 8 | Bake for 10 minutes, or until golden. | | 9 | Serve immediately |
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