Rosemary-Pumpkin Biscuits

These easy, fun-shaped quick breads are one of my 6-yr-old's absolute favorite things to eat. I like making them because, well, they're really fun. But also because they're a great way to get her to eat healthy, beta-carotene rich pumpkin on a regular basis! Hope you enjoy.
Rosemary-Pumpkin Biscuits
Dry Ingredients:
1 ¾ cups whole wheat pastry flour
¼ cup cornmeal
½ teaspoon each: sea salt and rosemary leaf
2 teaspoons baking powder
1 tablespoon plus ½ teaspoon organic sugar
Wet Ingredients:
3 tablespoons olive oil
1 cup cooked pumpkin
Optional: additional rosemary leaf

1-Preheat the oven to 350°F.
2-Combine the dry ingredients very well in a medium bowl.
3-Stir the oil and pumpkin into the dry mixture.
4-Knead the dough for about one minute and form it into a ball. Or other circular-type object.
5-Place the ball on waxed paper. Cover with another sheet of waxed paper. With a rolling pin, roll the dough out to about ½-inch thickness. Cut into fun (and/or serious) shapes and place on a cookie sheet (ungreased). If desired, top with some additional rosemary leaf.
6-Bake until lightly browned all over and nicely browned on the bottom. This should take about 10-20 minutes or so. Serve warm or hot with a little non-hydrogenated vegan margarine. Yum!

Makes about a dozen biscuits

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