Sunday, October 21, 2012

Pumpkin Parmesan Biscuits


 Came across this recipe in a recent issue of Food Network
magazine, I reworked the recipe to make it healthier by using whole
wheat flour in place of the white, I added flaxseed meal to the dough,
used rice milk, and coconut palm sugar in place of the granulated sugar.
I really love the color the pumpkin puree gives the biscuits!!! =)

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