Ingredients

The following ingredients have 5 Servings
  • 1 medium zucchini (shredded in a food processor)
  • 2 large eggs
  • 1/2 cup pumpkin seeds (pepitas, finely ground in a food processor)
  • 2 tbsp flax meal (golden )
  • 1/4 cup tapioca flour
  • 5 tbsp sundried tomatoes (finely chopped)
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Instruction

  • Preheat oven 350 F. Prepare a baking sheet with parchment paper or a muffin tin with muffin liners. Either works, it depends if you want a muffin type biscuit or flatter biscuit.
  • In a mixing bowl, whisk together the eggs with garlic powder, onion and salt. Then add the sundried tomatoes and shredded zucchini.
  • In a smaller separate bowl, sift together the ground pumpkin seeds with flax meal, tapioca flour and baking powder.
  • Next fold the dry ingredients into the wet ingredients. The batter will be thick and wet.
  • Divide the batter among 5 muffin cavities or create 5 biscuits on a baking sheet by scooping 2 large tablespoons of batter to form each biscuit.
  • Bake 350 F 30-35 minutes or until a toothpick can be removed clean.
  • Remove from the oven and transfer to a wire baking rack to cool completely before serving.