Mini Pupkin Biscuits

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Title: MINI PUPKIN BISCUITS
Categories: Bakery, Breakfast, Tofu
Yield: 18 biscuits

2 c Wholewheat flour
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/2 ts Salt
2 ts Baking powder
1/2 c Pureed pumpkin
1/4 c Firm silken tofu
2 tb Maple syrup
4 tb Soy milk

Preheat oven to 425F.
Mix together the first 6 ingredients & set aside. Blend together the
pumpkin, tofu & maple syrup until smooth. Add to dry ingredients.
Stir in soy milk, 1 tb at a time, until the dough forms a ball.
Roll out dough to 3/4" thickness. Cut with a cookie cutter. Bake
for 10 minutes, or until golden. Serve immediately.

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