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1-1/4 cups whole wheat pastry flour
Preheat the oven to 425°F.
In a mixing bowl, sift together the flours, baking powder and salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
Add the apple juice, sweet potato, honey and nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot.
Poster's Notes:
I only made a 1/2 recipe since it was just two of us and I didn't know how they'd keep. They were absolutely yummy and are best served hot or warm. Very easy!
Posted by Shayla Goldstein
Nutritional Info Per Serving: Per Biscuit: 116 Cal; 4g Fat; 19g Carb; 2g Protein; 0mg Cholesterol; 151mg Sodium
1/2 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons (pareve) margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato/yams (about 2 medium-sized)
3 tablespoons honey
1/3 cup finely chopped pecans or walnuts (I used pecans)
This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast.
Exchanges: 1 Bread; 1 Fat