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Vegan Whole Wheat Pumpkin Drop Biscuits from the Easy Vegan Cookbook
Ingredients
  • 1 cup unsweetened plain soy milk (or other nondairy milk of your choice)
  • 1 teaspoon apple cider vinegar
  • 2 cups (242 grams) whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground rosemary (or 1 tablespoon minced fresh rosemary)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup canned pumpkin puree
  • 2 tablespoons coconut oil (or use extra pumpkin puree to make oil-free)
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