Post by blackcrowheart on Oct 4, 2006 14:15:19 GMT -5
Mesquite Biscuits with Roasted Squash Butter
Makes 24 -- Egg- and Dairy-free
Mesquite is a desert bush that's known for its firewood. But the plant
also produces a bean that was a staple for Native North and Central
Americans for thousands of years. Unlike most beans, mesquite beans
release their sugars slowly into the bloodstream, giving you steady
energy throughout the day. This recipe calls for mesquite flour, which
is made from the ground beans and pods. It has a uniquely sweet,
almost caramel-like flavor that gives these biscuits a taste unlike
anything you have ever tried before.
1 cup yellow cornmeal
1 Tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1/2 cup olive oil
1/4 cup pure maple syrup
1/4 cup cider vinegar
1 1/2 Tbs. minced fresh rosemary
1/4 cup pumpkin seeds
Bake until toothpick inserted in
1 cup mesquite flour
1 lb. sweet potatoes, peeled and cut into 2-inch pieces (3 cups)
2 cups spelt flour
Directions:
Roasted Squash Butter (November '00/p. 68)
In large saucepan fitted with steamer basket, bring 2 inches water to
a boil over high heat. Add sweet potatoes, cover and cook until
tender, about 13 minutes. Set sweet potatoes aside to cool to room
temperature.
Preheat oven to 350° F. Line 2 baking sheets with parchment paper;
lightly grease paper. In large bowl, mix together both flours,
cornmeal, baking powder, baking soda, salt and pepper. (Or sift
together for fluffier, lighter biscuits.) Set aside.
In blender, combine oil, maple syrup, vinegar, cooled sweet potatoes
and 1 cup water. Blend on high until smooth. Add sweet potato mixture
to flour mixture along with rosemary and gently stir with a wooden
spoon just until dough forms. Do not overmix.
Lightly grease 1/4 cup measuring cup and use it to portion out 24
rounds, regreasing cup as necessary. Place rounds on prepared baking
sheets, spacing at least 2 inches apart. Lightly press some pumpkin
seeds into top of each.
center of biscuit comes out clean, 10 to 13 minutes. Place baking
sheets on wire racks and cool biscuits 10 minutes. Serve warm with
squash butter.
Makes 24 -- Egg- and Dairy-free
Mesquite is a desert bush that's known for its firewood. But the plant
also produces a bean that was a staple for Native North and Central
Americans for thousands of years. Unlike most beans, mesquite beans
release their sugars slowly into the bloodstream, giving you steady
energy throughout the day. This recipe calls for mesquite flour, which
is made from the ground beans and pods. It has a uniquely sweet,
almost caramel-like flavor that gives these biscuits a taste unlike
anything you have ever tried before.
1 cup yellow cornmeal
1 Tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1/2 cup olive oil
1/4 cup pure maple syrup
1/4 cup cider vinegar
1 1/2 Tbs. minced fresh rosemary
1/4 cup pumpkin seeds
Bake until toothpick inserted in
1 cup mesquite flour
1 lb. sweet potatoes, peeled and cut into 2-inch pieces (3 cups)
2 cups spelt flour
Directions:
Roasted Squash Butter (November '00/p. 68)
In large saucepan fitted with steamer basket, bring 2 inches water to
a boil over high heat. Add sweet potatoes, cover and cook until
tender, about 13 minutes. Set sweet potatoes aside to cool to room
temperature.
Preheat oven to 350° F. Line 2 baking sheets with parchment paper;
lightly grease paper. In large bowl, mix together both flours,
cornmeal, baking powder, baking soda, salt and pepper. (Or sift
together for fluffier, lighter biscuits.) Set aside.
In blender, combine oil, maple syrup, vinegar, cooled sweet potatoes
and 1 cup water. Blend on high until smooth. Add sweet potato mixture
to flour mixture along with rosemary and gently stir with a wooden
spoon just until dough forms. Do not overmix.
Lightly grease 1/4 cup measuring cup and use it to portion out 24
rounds, regreasing cup as necessary. Place rounds on prepared baking
sheets, spacing at least 2 inches apart. Lightly press some pumpkin
seeds into top of each.
center of biscuit comes out clean, 10 to 13 minutes. Place baking
sheets on wire racks and cool biscuits 10 minutes. Serve warm with
squash butter.