Mini Pupkin Biscuits

Ingredients

250 gr wholewheat flour
3 gr cinnamon
2 gr ginger
1 gr nutmeg
1 gr salt
9 gr baking powder
120 gr pureed pumpkin
60 gr firm silken tofu
40 gr maple syrup
60 ml soy milk

Instructions

Preheat oven to 220ºC . 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 2 cm thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately.