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SWEET POTATO & BROCCOLI BISCUITS
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Sweet Potato and Broccoli Biscuits

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 10
Suitable For 6m+
Metric - US Customary Units

Ingredients

  • 175 g sweet potato (cooked weight, 225g uncooked)
  • 125 g broccoli (cooked weight)
  • 225 g wholemeal flour
  • 60 ml coconut oil (melted)
  • 15 g nutritional yeast (optional, cheesy flavour)
  • 1.5 tsp baking powder (omit if sharing with furry pets)

Instructions 

  • Mash the sweet potato and broccoli together in a bowl fork to remove any lumps.
  • Add the remaining ingredients and mix to form a dough (using hands to combine. If it feels to sticky keep kneading for a few minutes, if it’s still sticky after this then add 1-2 Tbsp of flour and mix again).
  • Preheat the oven to 180c/350f before rolling the dough.
  • Roll out the dough to approx 1/2 a cm in thickness and use cookie cutters or a knife and cut out the biscuits in whatever shapes you like. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 60 biscuits) and placing all biscuits onto a baking sheet.
  • Bake in the oven for 11-13 minutes until lightly golden on the edges.
  • Allow to cool before serving.

Storage

Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.