Sweet Potato Biscuit Thins

This vegan recipe made with sweet potato, almond flour, and gluten-free flour is not only delicious, but it's also packed with nutrients! Sweet potatoes are a great source of vitamin A and provide a good amount of fiber, while almond flour adds a boost of protein and healthy fats. Gluten-free flour helps make this recipe suitable for those with sensitivities or allergies to gluten, and using a combination of these flours adds texture and flavor to the biscuit. Whether you're following a vegan or gluten-free diet, or just looking for a nutritious pastry alternative, this recipe is sure to satisfy.

I made a batch of these and froze them (pre-sliced) so breakfast or snack prep can be simpler.

Wet Ingredients

2/3 cup sweet potato, mashed

1/4 c plant-based milk

2 Tbsp maple syrup

2 Tbsp coconut oil, melted

1 large chia egg (1.5 Tbsp chia seed powder, 3-4 Tbsp water)

Dry Ingredients

1 cup gluten free flour

1/2 c almond flour

1/2 tsp baking soda

1/2 tsp baking powder

Directions

1. Preheat oven to 350 deg F and line a cookie sheet with parchment paper.

2. Steam sweet potato (or bake) until soft. Let cool and mash until smooth.

3. Add remaining wet ingredients to sweet potato and blend (or mash by hand) until smooth.

4. Combine dry ingredients in a larger bowl.

5. Add wet ingredients to the dry mixture and stir until combined.

6. Divide mixture into 4 balls and flatten.

7. Bake for about 20 minutes or until the top is mostly firm and the bottoms are golden.

8. Slice and enjoy right away or freeze and then toast to thaw!