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:

Quickview
192k Calories
5g Protein
16g Total Fat
9g Carbs
7% Health Score
Limit These
Calories
192k
10%

Fat
16g
25%

  Saturated Fat
1g
9%

Carbohydrates
9g
3%

  Sugar
2g
3%

Cholesterol
13mg
5%

Sodium
62mg
3%

Get Enough Of These
Protein
5g
11%

Manganese
0.59mg
30%

Vitamin A
1365IU
27%

Fiber
3g
13%

Calcium
74mg
7%

Phosphorus
73mg
7%

Iron
1mg
7%

Copper
0.13mg
7%

Vitamin B1
0.07mg
5%

Magnesium
15mg
4%

Potassium
131mg
4%

Zinc
0.52mg
3%

Selenium
1µg
3%

Vitamin B6
0.05mg
2%

Vitamin B5
0.22mg
2%

Vitamin B2
0.04mg
2%

Vitamin E
0.2mg
1%

Folate
4µg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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