| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bakery, Breakfast, Tofu | 18 | Biscuits | |
INGREDIENTS
| 2 | c | Wholewheat flour |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | c | Pureed pumpkin |
| 1/4 | c | Firm silken tofu |
| 2 | tb | Maple syrup |
| 4 | tb | Soy milk |
INSTRUCTIONS
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 3/4" thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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