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–+ biscuits (2-3" each)
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"Cheesy" Zucchini Biscuits | PALEO

Servings: 10 biscuits (2-3" each)
Calories: 111kcal

Ingredients

  • 4 medium zucchini * grated (yield 3-4 cups)
  • 1 cup raw cashews
  • 3 tbsp water
  • 1 tsp apple cider vinegar*
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1/4 cup coconut flour

Additional salt, pepper, red pepper flakes (to taste)

Paprika, for sprinkling over top

Instructions

  • Preheat the oven 375ºF.
  • Use the food processor with grating attachment to grate the zucchini.  Set it aside in a bowl.
  • Switch to the "S" blade, and pulse the cashews, water, apple cider vinegar, and spices (garlic, salt, pepper) until smooth.  This is your "cashew cheese".
  • Transfer the "cheese" to a large mixing bowl.  Stir in 2 eggs, "whisking" with a fork until smooth.
  • Stir in the coconut flour and grated zucchini until well combined.  Add additional spices (salt, pepper, red pepper flakes) to taste.
  • Line a baking sheet with parchment paper.  Use a 1/4 cup measuring cup to scoop even amounts of the mixture, then tap it down firmly onto the sheet to make your biscuit shape.  Press down lightly on the top of each biscuit to flatten the tops, and sprinkle them lightly with paprika.
  • Bake for 25-30 minutes, or until firm & light golden on top.
  • Transfer to a cooling rack, and allow to cool on the sheet for 5-10 minutes before serving.

Notes

  • The zucchini I used were each around 7" long.  Use whatever size you have~ as long as you end up with 3-4 cups of grated zucchini.
  • Substitute lemon juice if you don't have any apple cider vinegar on hand.
  • Try other mix-ins like chopped bacon, sun-dried tomatoes, or dried onion.
  • Store leftovers in the refrigerator.
  • mixing bowls
  • baking sheet

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 143mg | Fiber: 2g | Sugar: 3g | Iron: 1mg