April - Corn Meal Brown Rice Savory Biscuits

Wet:
1 (10.9 oz.) package silken extra firm tofu
3/4 cup water
2 T. olive oil
2 T. brown rice syrup
2 T. tahini
1/4 tsp. sea salt

Dry:
2 cups medium grind corn meal
2 cups whole grain flour (oat four for G.F.)
1 cup cooked short grain brown rice
1 T. baking powder
2 tsp. dried basil (or 2 T. fresh basil)
1 tsp. thyme
1 tsp. rosemary
additional 1 cup water

Put in a food processor the wet ingredients, puree until smooth. Mix together the dry ingredients in a mixing bowl. Pour the wet into the dry, add the additional 1 cup water, then mix all together. Spoon into a muffin pan, divide the batter, and make 12 biscuits. Bake at 350° for 20 minutes.

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