Sweet Potato Biscuits

Each biscuit has about 15 calories and should be eaten in 3-4 days or frozen. Using the garbonzo bean flour keeps them gluten free, but I’m sure you could substitute most flours in this recipe. I made mine a little bit bigger than a teaspoon full, coming out with close to two dozen after baking.


  • 1 large, cooked sweet potato
  • 1 banana
  • 1/2 tablespoon vegetable oil
  • 1/2 cup garbonzo bean flour


  • Preheat oven to 350 degrees.
  • Mix sweet potato and banana together until blended.  Add in the vegetable oil.
  • Add in the flour to the wet ingredients.
  • Roll teaspoonfuls of the dough into balls, and place on a nonstick baking sheet.
  • Bake for 30 minutes