Ingredients
- 2 cups
- whole-grain yellow cornmeal1/2 cup
- Tbs. nonaluminum baking powder1 unit
- 1 tsp
- 1/2 tsp
- 1 tsp
- prune pur8Ee1/3 cup
- Tbs. unsweetened applesauce2 unit
- 1 cup
- 1/2 cup
- Tbs. egg replacer powder2 unit
- Tbs. light brown muscovado sugar3 unit
- 1/3 cup
Method
1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Whisk together whole wheat flour, cornmeal, baking powder, baking soda, sea salt, and ground allspice in a large bowl.
3
In a separate bowl, combine prune purée, applesauce, mashed yams, and light brown muscovado sugar, mixing until smooth.
4
Dissolve egg replacer powder in water, stirring until fully incorporated and slightly thickened.
5
Add the egg replacer mixture and soymilk to the yam mixture, whisking until well combined.
6
Create a well in the center of the dry ingredients and pour in the wet mixture, folding gently with a spatula until just combined; do not overmix.
7
Drop biscuit dough onto the prepared baking sheet using a 2-tablespoon scoop, spacing them about 2 inches apart.
8
Bake for 18–20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
20 minutes
9
Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.