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.