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Mesquite Biscuits With Roasted Squash Butter

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VegetarianTimes
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sides nut free vegan vegetarian texmex

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Ingredients

1 cup yellow cornmeal

1 Tbs. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 1/2 tsp. cracked black pepper

1/2 cup olive oil

1/4 cup pure maple syrup

1/4 cup cider vinegar

1 1/2 Tbs. minced fresh rosemary

1/4 cup pumpkin seeds

Bake until toothpick inserted in

1 cup mesquite flour

1 lb. sweet potatoes, peeled and cut into 2-inch pieces (3 cups)

2 cups spelt flour

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