Unbleached Cornmeal Sweet Potato Drop Biscuits

Unbleached Cornmeal Sweet Potato Drop Biscuits

Ingredients:
11/3 cups unbleached all-purpose flour
2/3 cup cornmeal
1 tablespoon baking powder
¾ teaspoon fine sea salt
½ cup chilled Earth Balance margarine
1 cup sweet potato puree or canned sweet potato
½ cup plain almond milk
¼ cup Grade B maple syrup

Directions:
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Put the flour, cornmeal, baking powder, and salt into a food processor and pulse
until combined. Add the margarine and pulse until the mixture resembles coarse
cornmeal. Add sweet potato, milk, and syrup and pulse to combine.
Drop biscuit batter one large spoonful at a time onto the prepared baking sheet,
leaving about 1½ inches of space between biscuits. Bake for 15 minutes or until a
toothpick inserted into the center of a biscuit comes out clean.
Per biscuit: 139 Calories | 2 g Protein | 6 g Total fat | 2 g Saturated fat | 0 g Monounsaturated fat | 20 g
Carbohydrates | 1 g Fiber | 4 g Sugar | 61 mg Calcium | 1 mg Iron | 275 mg Sodium
Citrus French Toast with Berry Compote
MAKES 9 SLICES OF FRENCH TOAST AND 3 CUPS COMPOTE
The calories in this recipe will vary depending on the type of bread you use. I like
to make my own because this gives me complete control over the ingredients and
calories. However, that’s not the most feasible option for everyone so when
searching for a commercial bread try to look for a bread that is not only whole
wheat but whole grain. This means that, when you turn the package over and look at
the ingredients, “whole-grain whole wheat” is the first ingredient. Often, a bread
that advertises itself as “whole grain” contains enriched white flour, which is
anything but.
The accompanying Berry Compote is also marvelous on Oatmeal Flapjacks (), over Vanilla-Almond Ice Cream (), or in a big bowl of steel-cut
oatmeal.
BERRY COMPOTE