Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits Recipe

 [Photograph: Leo Gong]

Feel that nip in the air? Perhaps not, but that doesn't mean you can't follow the lead of The Joy of Gluten-Free, Sugar-Free Baking and whip up some sweet-potato biscuits.
Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace. Copyright © 2012. Published by 10 Speed Press. Available wherever books are sold. All rights reserved.

About This Recipe

Yield:	makes 12 to 15 biscuits
Active time:	15 minutes
Total time:	30 minutes

Ingredients

• 2 cups (8 ounces) almond flour
• 1 cup (4 ounces) pecan flour
• 1/2 cup Splenda or Stevia Extract in the Raw, or 1/4 cup New Roots Stevia Sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt (optional)
• 2 1/2 teaspoons ground ginger
• 1 egg
• 1/2 cup (4 ounces) cooked, mashed sweet potato or yam, at room temperature
• 1 tablespoon sugar-free maple-flavored syrup

Procedures

1. 1
   Preheat the oven to 350°F (177°C). Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface.
2. 2
   In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed. In a large bowl, whisk the egg, sweet potato, and syrup together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
3. 3
   Oil your hands and gently form the mixture into small balls, using about 1 oz of dough for each. Place the balls on the prepared pan, spacing them about 3 inches apart (to allow space for pressing down). Once all of the batter is formed into balls, rub some oil on the pinky-side edge of your hand and press down on each ball with the oiled part of your hand twice, forming a crisscross shape and slightly flattening the balls.
4. 4
   Bake for 15 minutes, then rotate and bake for about 10 minutes, until golden brown and firm to the touch.
5. 5
   Immediately transfer the biscuits to a wire rack to cool for 3 minutes. Split and serve them while still warm.
   
   
    From The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace