Sweet potato biscuit stars: a dairy free, egg free, sugar free weaning recipe

Sweet potato biscuit stars have been a hands down winner in our house this week - little mouthfuls of lightly spiced, naturally sweet biscuit are an ideal accompaniment to a midmorning beaker of oat milk, or as a pudding to go with some coconut yoghurt. Dairy, egg, soya and sugar free they are wildly simple to make, and for a bubba in his seventh week of a streaming cough and cold and his second week of cutting canines they were one of the only foods he didn't fling heavenwards.

I made these using the food processor, but a decent masher or ricer would mean they would easily make by hand. Similarly, I've used coconut oil but Pure dairy free spread, or Vitalite would work, as would gluten free flour. The biscuits keep nicely in an airtight tin, and I tend to view a portion as two of the little stars.

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Sweet Potato Biscuit Stars

by Penelope Reader October-10-2015

A dairy free, egg free, sugar free weaning recipe

Ingredients

• 150g Cooked Sweet Potato
• 180g Plain flour
• 60g Coconut Oil
• ½tsp Ground mixed spice
• ¼tsp Ground cinnamon

Instructions

1. Preheat the oven to 160ºC 2. Line a cookie sheet with greaseproof paper 3. Peel, chop, and boil/microwave/bake your sweet potato. Allow to cool 4. Put the sweet potato into the bowl of your food processor (or mash thoroughly and mix the rest of the ingredients by hand). 5. Add the flour, spices and coconut oil to the food processor bowl and pulse until the dough comes together into a ball. 6. Liberally dust your worktop with flour, and roll out the dough until it is about ¼" thick. 7. Cut out the shapes, and put them on the lined cookie sheet 8. Briefly knead the leftover dough, reroll and cut out shapes. Repeat until you have used all the dough. 9. Bake in the preheated oven for 15 minutes. 10. Cool on a wire rack.

Details

Prep time: 10m Cook time: 35m Total time: 45mYield: 20 small biscuits

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