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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
  1. Mix all together, and you should have a dough that's slightly sticky.
  2. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.

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