Gluten-free Sweet Potato Biscuits
(makes 8 biscuits)
3/4 cup mashed sweet potato
1 3/4 cup garbanzo bean flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 T. olive oil
1/3 cup hemp milk (or other dairy beverage)
Preheat the oven to 375 degrees and bake a sweet potato until tender, about 45 minutes. Peel and mash the sweet potato. Set aside 3/4 cup of mashed potato for the biscuits and let cool completely. Reserve the rest for another use. Raise the oven temperature to 425 degrees.
In a food processor, pulse the flour, baking powder and soda, salt and olive oil. Add the hemp milk and sweet potato and continue blending.
Drop the dough by large spoonfuls onto a sprayed baking sheet. Bake for about 15 minutes, until golden brown. Eat them all right away or freeze the extras.