Cinnamon-Butternut Buckwheat Biscuits by Jennifer Enchin
- 1 1/2 cups raw buckwheat groats, ground finely
- 2 tbsp. chia seeds, ground finely
- 1 tbsp. cinnamon
- Pinch of Celtic sea salt
- 1/2 tsp. powdered stevia
- 1/2 cup butternut squash purée
- 1 cup of water
- Mix all together, and you should have a dough that’s slightly sticky.
- Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.