Ingredients

• 1 cup oat flour Ingredients
• 1/2 cup buckwheat, spelt or whole wheat flour Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp baking soda Ingredients
• 2 tbsp dried Italian seasoning Ingredients
• 1 tbsp dried rosemary Ingredients
• 1 tbsp garlic powder Ingredients
• 1/2 tsp fine sea salt Ingredients
• 2 tbsp fresh parsley Ingredients
• 1 cup sweet potato puree Ingredients
• 1/2 cup non-dairy milk Ingredients
• 1/4 cup coconut oil or melted butter Ingredients
• Optional: Sprinkle with Plant-based Parm Ingredients

Instructions

1. Preheat oven to 350F (180C) and grease or line a muffin tin with muffin cups. In a large bowl, combine flours, baking powder, baking soda, Italian seasoning, rosemary, garlic powder and sea salt. Mix well.
2. Add fresh parsley, sweet potato puree, milk and melted butter or coconut oil to the large bowl. Mix until fully combined.
3. Spoon batter equally between 12 muffin cups. Sprinkle with Plant-based Parm (see blog post for recipe link).
4. 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!
5. Store in fridge for up to a week or in freeze for up to 3 months. Reheat in oven for 5-10 minutes.