Mini Pupkin Biscuitsbakery, breakfast 2 cup wholewheat flour 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon salt 2 teaspoon baking powder 1/2 cup pureed pumpkin 1/4 cup firm silken tofu 2 tablespoon maple syrup 4 tablespoon soy milk Preheat oven to 425F. Mix together the first 6 ingredients & set aside. Blend together the pumpkin, tofu & maple syrup until smooth. Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to 3/4" thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately. |
