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Mesquite
Biscuits w/
Roasted Squash Butter
Biscuits
In large saucepan, fitted with a steamer basket,
bring 2 inches of water to boil over a high heat. Add sweet
potatoes, cover and cook until tender (About 13 minutes). Set
aside to cool.
Preheat
oven to 350. Line 2 baking sheets with parchment paper, lightly
grease the paper. In large bowl, mix both flours, cornmeal,
baking soda & powder, sale & pepper. (Sift if you want
fluffier biscuits). Set aside.
In
blender, combine oil, syrup, vinegar, cooled sweet potatoes
& 1 cup water. Blend on high until smooth. Add sweet potato
mixture to flour mixture, add rosemary and gently stir with
a wooden spoon until dough forms. Do not over mix.
Lightly
grease 1/4c. measuring cup and use it to portion out 24 rounds,
regreasing cup as necessary. Place rounds on prepared baking
sheets, space at least 2 inches apart. Lightly press some pumpkin
seeds into the top of each.
Bake
until toothpick inserted in center of biscuit comes out clean
(10-13 minutes). Place baking sheets on wire racks and cool
biscuits for 10 minutes. Serve warm w/ squash butter.
Squash
Butter
Preheat
oven to 400 degrees. Line cookie sheet with parchment paper.
In large bowl, combine squash, garlic & onion.
In
small glass measuring cup, combine syrup, oil, vinegar, salt
& pepper. Mix well with a fork. Pour over squash mixture
and toss until well coated. Spread evenly on prepared sheet.
Roast until squash begins to brown (around 35-40 minutes).
Remove
from oven, and let cool. Discard anything that looks too burnt.
Process in food processor until mixture is smooth & creamy.
Makes 24 biscuits.
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Ingredients
Biscuits
1 lb. sweet potatoes, peeled
& cut into 2 inch pieces
(about 3 cups)
2 c. spelt flour
1 c. mesquite flour
1 c. yellow cornmeal
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1/2 c. olive oil or ghee
1/4 c. pure maple syrup
1/4c. cider vinegar
1 1/2 tbsp. fresh rosemary,
minced
1/4c. pumpkin seeds
1 c. water
Squash
Butter
2 lbs winter squash, peeled & cut into 3 inch pieces (6
cups)
3 medium cloves garlic, unpeeled
1/2 c. diced onion
1/4 pure maple syrup
2 tbsp olive oil or ghee
1 1/2 tsp. cider vinegar
1 1/2 tsp. salt
1/4 tsp. cracked black pepper
parchment paper
Made
from the mesquite bean, mesquite flour has a unique flavor,
almost caramel-like, that makes this biscuits taste really
outrageously different. However, you can replace with 1/2
c. each of spelt and cornmeal if you can't find it.
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it does
not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed to
be a healing food, promotive of memory and intelligence and
also the base for herbal ointments to treat burns, skin rashes.
Ghee is considered good for all doshas (body types)however,
Kapha types are warned not to overdo it.
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