---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bakery, Breakfast, Tofu
       Yield: 18 biscuits
       2 c  Wholewheat flour
       1 ts Cinnamon
     1/2 ts Ginger
     1/4 ts Nutmeg
     1/2 ts Salt
       2 ts Baking powder
     1/2 c  Pureed pumpkin
     1/4 c  Firm silken tofu
       2 tb Maple syrup
       4 tb Soy milk
   Preheat oven to 425F.
   Mix together the first 6 ingredients & set aside.  Blend together the
   pumpkin, tofu & maple syrup until smooth.  Add to dry ingredients.
   Stir in soy milk, 1 tb at a time, until the dough forms a ball.
   Roll out dough to 3/4 thickness.  Cut with a cookie cutter.  Bake
   for 10 minutes, or until golden.  Serve immediately.