Yield: 16 Servings
Measure | Ingredient |
---|---|
1¼ cup | Whole wheat flour |
½ cup | Unbleached white flour |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
3 tablespoons | Margarine |
⅓ cup | Apple juice |
1 cup | Well mashed, cooked sweet potato |
3 tablespoons | Honey |
⅓ cup | Finely chopped walnuts or pecans |
Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts.
Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes.
Serve hot with Creamy Mushroom Soup.