S
INGREDIENTS
2 cups flour (part spelt good)
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 tbsp cold butter + 4 tbsp olive oil
1 rounded cup of steamed or baked mashed sweet potato
1/3 cup milk (kefir or vegetable milk ok)1 beaten egg
optional: sesame seeds, pumpkin seeds, pecans
PROCEDURE
1. Sift or whisk together the dry ingredients.
2. Rub the cold butter into the dry mixture to form a crumbly texture.
3. Blend the sweet potato, milk, egg and oil together in a blender until smooth.
4. Mix the liquid mixture into the flour mixture until barely combined. Press into a disk.
5. On a floured board fold the disk a couple of times. Pat out again into a disk. (about 1 1/2 cm. thickness)
6. With a cookie cutter press out rounds. Place them on a wax paper lined cookie sheet. Brush with beaten egg white.
7. Sprinkle with desired seeds or pecans. Bake in a preheated 180deg C oven for about 20-25 minutes.