Mesquite Flour Biscuits with Squash Butter

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Mesquite Flour Biscuits

 

Made from the mesquite bean, mesquite flour has a unique flavor, almost

caramel-like, that makes this biscuits taste really outrageously different.

However, you can replace with 1/2 c. each of sorghum and cornmeal if you can't

find it

 

Ingredients:

 

1 lb. sweet potatoes, peeled

& cut into 2 inch pieces

(about 3 cups)

2 c. GF flour blend

1 c. mesquite flour

1 c. yellow cornmeal

1 tbsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 1/2 tsp. cracked black pepper

1/2 c. olive oil or vegetable ghee

1/4 c. pure maple syrup

1/4c. cider vinegar

1 1/2 tbsp. fresh rosemary, minced

1/4c. pumpkin seeds

1 c. water

 

In large saucepan, fitted with a steamer basket, bring 2 inches of water to boil

over a high heat. Add sweet potatoes, cover and cook until tender (About 13

minutes). Set aside to cool.

 

Preheat oven to 350. Line 2 baking sheets with parchment paper, lightly grease

the paper. In large bowl, mix both flours, cornmeal, baking soda & powder, sale

& pepper. (Sift if you want fluffier biscuits). Set aside.

 

In blender, combine oil, syrup, vinegar, cooled sweet potatoes & 1 cup water.

Blend on high until smooth. Add sweet potato mixture to flour mixture, add

rosemary and gently stir with a wooden spoon until dough forms. Do not over mix.

 

Lightly grease 1/4c. measuring cup and use it to portion out 24 rounds,

regreasing cup as necessary. Place rounds on prepared baking sheets, space at

least 2 inches apart. Lightly press some pumpkin seeds into the top of each.

 

Bake until toothpick inserted in center of biscuit comes out clean (10-13

minutes). Place baking sheets on wire racks and cool biscuits for 10 minutes.

Serve warm w/ squash butter.

 

Squash Butter

 

Ingredients:

 

Squash Butter

 

2 lbs winter squash, peeled & cut into 3 inch pieces (6 cups)

3 medium cloves garlic, unpeeled

1/2 c. diced onion

1/4 pure maple syrup

2 tbsp olive oil or vegetable ghee

1 1/2 tsp. cider vinegar

1 1/2 tsp. salt

1/4 tsp. cracked black pepper

parchment paper

 

Squash Butter

 

Preheat oven to 400 degrees. Line cookie sheet with parchment paper. In large

bowl, combine squash, garlic & onion.

 

In small glass measuring cup, combine syrup, oil, vinegar, salt & pepper. Mix

well with a fork. Pour over squash mixture and toss until well coated. Spread

evenly on prepared sheet. Roast until squash begins to brown (around 35-40

minutes).

 

Remove from oven, and let cool. Discard anything that looks too burnt. Process

in food processor until mixture is smooth & creamy