Mesquite Biscuits with Roasted Squash Butter

• 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

1. Roasted Squash Butter (November 00/p.
2. 68)
3. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
4. Add sweet potatoes, cover and cook until tender, about 13 minutes.
5. Set sweet potatoes aside to cool to room temperature.
6. Preheat oven to 350 F. Line 2 baking sheets with parchment paper; lightly grease paper.
7. In large bowl, mix together both flours, cornmeal, baking powder, baking soda, salt and pepper.
8. (Or sift together for fluffier, lighter biscuits.)
9. Set aside.
10. In blender, combine oil, maple syrup, vinegar, cooled sweet potatoes and 1 cup water.
11. Blend on high until smooth.
12. Add sweet potato mixture to flour mixture along with rosemary and gently stir with a wooden spoon just until dough forms.
13. Do not overmix.
14. Lightly grease 1/4 cup measuring cup and use it to portion out 24 rounds, regreasing cup as necessary.
15. Place rounds on prepared baking sheets, spacing at least 2 inches apart.
16. Lightly press some pumpkin seeds into top of each.
17. center of biscuit comes out clean, 10 to 13 minutes.
18. Place baking sheets on wire racks and cool biscuits 10 minutes.
19. Serve warm with squash butter.

yellow cornmeal, baking powder, baking soda, salt, cracked black pepper, olive oil, maple syrup, cider vinegar, rosemary, pumpkin seeds, mesquite flour, sweet potatoes, flour

Taken from www.vegetariantimes.com/recipe/mesquite-biscuits-with-roasted-squash-butter/ (may not work)