I love baking for my family, but not everyone is always able to enjoy the same foods. Instead of looking at food intolerances, sensitivities, and allergies as obstacles, I see them as fun challenges! What goodies can I whip up in the kitchen for my loved ones that are easy to make, packed with good-for-you ingredients, and likely to disappear in mere minutes?
Baking up a batch of gluten-free, high-fiber, and low-sugar biscuits made with real, freshly whipped sweet potatoes became the obvious answer this year. Not only were these a total hit at the dinner table, the few that did survive the evening went on to steal the show at brunch the next morning.
These mouthwatering biscuits are my nutrient-packed twist on a classic holiday favorite; the creamy sweet potatoes offer a hefty dose of vitamin A, and a good amount of potassium and vitamin C. The ground oat flour significantly ups the fiber ante and no need to buy a bag – it’s so easy to make by just tossing dry oats in a food processor or high-powered blender! What comes out of the oven is warm, tender, and completely crave-able; no gluten-free hockey pucks here!
Serve these fresh, golden brown babies with a drizzle of honey, butter, fresh fruit or enjoy just as is fresh out of the oven. In the off chance leftovers remain, seal them in a bag, and enjoy them heated up the next day in the toaster oven or oven!
Sweet Potato Oat Biscuits
Makes: 12 medium biscuits
*If it don’t have buttermilk in, these biscuits will still taste great but you’ll need to bake 5-7 minutes longer.
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