Ingredients
- 2 c wholewheat flour
- 1/2 c pureed pumpkin
- 1/4 c firm silken tofu
- 4 tb soy milk
- 2 tb maple syrup
- 2 ts baking powder
- 1 ts cinnamon
- 1/2 ts ginger
- 1/4 ts nutmeg
- 1/2 ts salt
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.
