– V, – P, +K
Best Season to try this Recipe: Autumn, Winter
This recipe is one of my favorites that I’ve adapted from Amadea Morningstar’s book, Ayurvedic Cooking for Westerners. It’s a biscuit recipe that is light on the butter but still so so good, and uses barley flour, making it wheat-gluten free (barley has it’s own form of gluten, but most people sensitive to wheat gluten can digest it well, you will need to try it for yourself!) There is no sugar added, but the sweet potato is so satisfyingly sweet itself, I’d eat these in replace of cookies any day.