Biscuits ( mini pumpkin )

Yield: 18 Biscuits

Measure Ingredient
2 cups Wholewheat flour
1 teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
½ teaspoon Salt
2 teaspoons Baking powder
½ cup Pureed pumpkin
¼ cup Firm silken tofu
2 tablespoons Maple syrup
4 tablespoons Soy milk

Preheat oven to 425F.

Mix together the first 6 ingredients & set aside.

Blend together the pumpkin, tofu & maple syrup until smooth. Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to ¾" thickness. Cut with a cookie cutter.

Bake for 10 minutes, or until golden. Serve immediately.

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