Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options If you follow me on Instagram or Facebook I much, you know I rely on my stashes freezer gluten free muffins / cookies about 3-4 times a week for breakfast or lunch. While tolerate grains, as well as a family, I will; gluten for various reasons. To be honest, gluten-free breads are just not in our budget every week!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options This cookie is one of my staples to have around because it is so versatile. It is slightly sweet for addition to breakfast with fried eggs or bacon. Or fill them with savory herbs to make a great Dunker cookie for soup or salad at lunch!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options Sweet potatoes are very friendly and make the batter allergen and nice and moist cookies. I think I got all exchanges of allergens, but let me know if I can help swap out anything ;)

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options sWEET biscuit breakfast:

  1. Mix the mashed sweet potato, butter, egg, milk and juice lemon until smooth. (I mashed sweet potato to me in my food processor and pull everything right there with him!)
  2. Add the remaining ingredients and mix until smooth. (Again, I just throw everything into the processor and mixed up!)
  3. Bake in silicone molds , paper cups or muffin tin with butter at 375 degrees for 30 minutes. Check around the 20 minute for our furnaces work differently.

TASTY lunch or herbs dinner biscuit:

  1. Mix the mashed sweet potato, butter, egg, milk and lemon juice until smooth. (I mashed sweet potato to me in my food processor and pull everything right there with him! If you do not have a processor you can use a hand mixers or mixer also foot.)
  2. Add remaining the ingredients and mix until smooth. (Again, I just throw everything into the processor and mixed up!)
  3. Bake in silicone molds , paper cups or muffin tin with butter at 375 degrees for 30 minutes. Check around the 20 minute for our furnaces work differently.

TIPS

  1. Double to store in the freezer! They draw quick to add to breakfast with fried eggs or bacon! Or a bowl of soup for lunch! I think that freeze better individually wrapped and in a freezer bag.
  2. This batch makes 12 good cookies / muffins size.
  3. Pack up some soup in a thermos freezer and throw in a cookie and you do not have to think about lunch at work or children at school!
  4. When you see batatas go on sale, stock up, mashed up, and store in the freezer until you are ready to make these!
  5. do not know what I would do without my silicone molds! Easy to clean!

let me know what you try!

The sweet or salty crackers sweet potato :: gluten and nuts with free eggs and dairy options appeared for the first time in Increased Fueled Generation .

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