Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits might be a recipe you should try. This recipe makes 12 servings with 192 calories, 6g of protein, and 17g of fat each. For 80 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. This recipe is liked by 187 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up almond flour, sweet potato, rice syrup, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 57%. Try Sweet Potato Biscuits {Gluten-free Dairy-free}, Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!), and Gluten-free Sweet Potato Pecan Brownies for similar recipes.
Servings: 12
Ingredients:
2 cups (8 ounces) almond flour
1 1/2 teaspoons baking powder
1 tablespoon sugar-free maple-flavored syrup
1 egg
1 cup (4 ounces) pecan flour
2 1/2 teaspoons ground ginger
1/4 teaspoon salt (optional)
1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar
1/2 cup (4 ounces) cooked, mashed sweet potato or yam, at room temperature
1/4 teaspoon xanthan gum
Equipment:
baking paper
baking pan
oven
whisk
bowl
frying pan
wire rack
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F (177°C). Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface. 2 In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed. In a large bowl, whisk the egg, sweet potato, and syrup together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough. 3 Oil your hands and gently form the mixture into small balls, using about 1 oz of dough for each. Place the balls on the prepared pan, spacing them about 3 inches apart (to allow space for pressing down). Once all of the batter is formed into balls, rub some oil on the pinky-side edge of your hand and press down on each ball with the oiled part of your hand twice, forming a crisscross shape and slightly flattening the balls. 4 Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch. 5 Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.
Step by step:
1. 1
2. Preheat the oven to 350°F (177°C). Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface.
3. 2
4. In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed. In a large bowl, whisk the egg, sweet potato, and syrup together until thoroughly blended.
5. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
6. 3
7. Oil your hands and gently form the mixture into small balls, using about 1 oz of dough for each.
8. Place the balls on the prepared pan, spacing them about 3 inches apart (to allow space for pressing down). Once all of the batter is formed into balls, rub some oil on the pinky-side edge of your hand and press down on each ball with the oiled part of your hand twice, forming a crisscross shape and slightly flattening the balls.
9. 4
10. Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch.
11. 5
12. Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.
Nutrition Information:
covered percent of daily need
