Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits
- 2 cups (8 ounces) almond flour
- 1 cup (4 ounces) pecan flour
- 1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt (optional)
- 2 1/2 teaspoons ground ginger
- 1 egg
- 1/2 cup (4 ounces) cooked, mashed sweet potato or yam, at room temperature
- 1 tablespoon sugar-free maple-flavored syrup
- This recipe is vegetarian
- Produce
- Ginger, ground (2 1/2 teaspoons)
- Sweet potato or yam, cooked (1/2 cup)
- Cooking & Baking
- Almond flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Maple-flavored syrup, sugar-free (1 tablespoon)
- Pecan flour (1 cup)
- Salt (1/4 teaspoon)
- Splenda or stevia extract, in the Raw (1/2 cup)
- Xanthan gum (1/4 teaspoon)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 5, 2012 (5 months ago).
44 people saved this recipe.
