- 12
Ingredients
- Bottom Glaze:
- 2 cups spelt flour
- 1/4 cup flaxseed meal
- 1 Tbsp baking powder
- 1/3 cup virgin coconut oil
- 3/4 cup warm water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1 cup mashed sweet potato
- 1/4 cup thick cornmeal
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
Preparation
Step 1
Set up a baking sheet with parchment paper and a light olive oil spray. Set aside.
Combine dry ingredients (spelt flour, flaxseed meal, baking powder, salt, pepper, cinnamon) in a large bowl.
Add coconut oil and warm water.
Mix until a dough is formed.
A drier than normal dough is good at this stage-the sweet potato will hydrate it a lot.
Knead on floured surface for 2 minutes.
Next, knead in the sweet potato gradually.
You may also want to add a bit more flour.
Once all the potato is kneaded into the dough you can begin using your fingers to press out the dough into a 3/4 inch thick circle.
No rolling pin is needed...
Next, use a circle cup or a circle cookie cutter to cut out 2-3 inch wide circle biscuits.
Cornmeal Bath:
After you cut your biscuit, using a pastry brush, brush a bit of 'bottom glaze' on the bottom of the biscuit, then dip it gently in the cornmeal.
Then lay it on the parchment paper.
Continue this until all the dough is used.
Before sticking in the oven, brush each biscuit with a dab of leftover bottom glaze and a dab of coconut oil.
Sprinkle a bit of salt and/or cinnamon of the tops of the biscuits as well if you'd like.
Bake in a preheated to 375 degree oven for 12 minutes.
For an extra crisp bottom-lay the baked biscuits directly on the oven rack for an additional 3 minutes of baking.
Serve warm. Eat in a few days or freeze for later use.