Yummy Pumpkin Biscuits
Yummy Pumpkin Biscuits recipe
Yield
12 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
canned pumpkin purée
|
|
| ¼ | cup |
silken tofu
firm |
*
|
| 2 | tablespoons |
maple syrup
|
|
| 4 | tablespoons |
soy milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
canned pumpkin purée
|
|
| 59 | ml |
silken tofu
firm |
*
|
| 3E+1 | ml |
maple syrup
|
|
| 6E+1 | ml |
soy milk
|
|
Directions
Preheat oven to 425℉ (220℃).
Mix together the first 6 ingredients and set aside.
Blend together the pumpkin, tofu and maple syrup until smooth.
Add to dry ingredients.
Stir in soy milk, 1 tablespoon at a time, until the dough forms a ball.
Roll out dough to ¾ inch thickness.
Cut with a cookie cutter or cut with a knife into wedges. Bake for 10 minutes, or until golden.
Serve immediately.
Note: chocolate chips can be added to batter.
