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Savory Sweet Potato Biscuits

Mains & SidesDairy Freegluten-freeKid FriendlyVeganVegetarian
These savory sweet potato biscuits or muffins are perfect with a warm bowl of soup or as a healthy snack! They are gluten-free, dairy-free and absolutely wonderful! They are fragrant from all the herbs and delicious.
Servings 12 muffins

Ingredients

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

Instructions

  • 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.
  • Add fresh parsley, sweet potato puree, milk and melted butter or coconut oil to the large bowl. Mix until fully combined.
  • Spoon batter equally between 12 muffin cups. Sprinkle with Plant-based Parm (see blog post for recipe link).
  • 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!
  • Store in fridge for up to a week or in freeze for up to 3 months. Reheat in oven for 5-10 minutes.
Find this recipe and more at https://www.joyoushealth.com/27478-blog-savoury-sweet-potato-biscuits/