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Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silpat liner.

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For Banana/Carob Doughs:

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Mash the banana in a medium bowl. Stir in eggs, oil, and honey. Stir in baking powder and 1 1/2 cups each of the oat and rice flours.

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Divide dough into two portions. To the first portion add 1/4 cup oat flour. To the second portion add 1/4 cup carob powder. Both should form a non-sticky dough. If sticky, work in a little more oat/rice flours until dough is able to be rolled with a rolling pin.

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Stir together puree, eggs, honey, and oil. To ensure no darker spots of color you, put beet powder through a small sifter into the liquid ingredients. Add in baking powder and 1 1/2 cups each of the oat and rice flours. Dough should be non-sticky. If sticky, work in a little more oat/rice flours until able to be rolled with a rolling pin.

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Divide the individual dough flavors into smaller balls – about ping pong ball size. Alternate colors to form a larger marbled dough ball.

Between 2 layers of plastic wrap (this is important so you don’t have to flour the dough to keep it from sticking. If the dough is floured the finished biscuits will have a dull appearance), roll out dough to approximately 1/4 inch thick, working it as little as possible. The more you work and knead the dough the less marbled it will look. By the time you have rolled out the dough multiple times it will be almost a solid color.

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Cut into desired shapes.

Place on baking sheets and bake for 18-20 minutes. If you want crunchy biscuits, reduce heat to 175 degrees and leave in oven 3-4 hours.