OK, so I have a slight obsession with zucchini. I promise you that these vegan, gluten free zucchini biscuits are the bomb.com though.
Zucchini tends to get a bad rap because it is a “nightshade vegetable”. Meaning they bloom at night and don’t need the sun to grow. For some that have an autoimmune disease or digestive issues, nightshade vegetables can be downright hard to digest. For others, eating veggies like eggplants and zucchini is just like eating any other type of vegetable; a nutrient dense experience. I’ve also made some scrumptious zucchini based recipes in the past like: zucchini pasta & zucchini boats My vegan gluten free zucchini biscuits contain vitamins and minerals like: Vitamin A, C, E, K, calcium, folate, Omega 3 & 6 and protein.
Oh and guess what, all these vitamins and minerals are superb beauty boosting nutrients that can help keep our skin supple, hair shiny and strong, and nails unbreakable.
As with many biscuit recipes they call for flour, butter, salt, and pretty much all ingredients that will make our blood sugar spike through the roof. As some of us know, this then causes baby Mount Rushmore’s to pop up on our face or carby induced fatigue that will make us blow off all the important things we have to do for the next hour. No bueno, I say!
Of course, this one is gluten free and a healthy substitute to a traditional comfort biscuit. I would also say it’s a mix between a biscuit and a muffin, since they are so dense (and sooo yummy). I used gluten free Oat Flour from Bob’s Red Mill (which works perfectly fine and just like regular flour), and non-dairy butter (Earth Balance). Still ended up with a pretty darn close taste to a regular biscuit muffin hybrid.
Vegan Gluten Free Zucchini Biscuits
- 2 cups of gluten free oat flour
- 1 tsp of baking soda
- 1/2 tsp pink himalayan salt
- 4 zucchinis grated
- 1/3 cup extra virgin olive oil
- 2 tbsp Earth Balance dairy free butter spread
- 1/3 cup Nutritional Yeast
- 1 tsp garlic powder
- 1 tsp minced onions
- Preheat oven to 400
- Place all dry ingredients + zucchini in a large bowl and mix together
- Add the olive oil and dairy free butter spread to the bowl and mix together until well blended
- Take spoonfuls of the mixture and place them in a muffin tray
- Bake for about 35 minutes until the tops are golden brown
- You can eat them right away or store them for weekday snacks. Sometimes if I make a large batch I’ll freeze about six so that they can carry over to the next week
These are also perfect to make in large quantities and to take with you when you’re on the run. I find it difficult to sustain any sort of healthy eating intentions while hopping from place to place throughout the day (like many of us do), so I always make sure to make some sort of plant friendly snacks to stash in my purse with me throughout the week. If my Sunday was filled with laying in starfish position in my bed instead, I’ll opt for other easy alternatives to eating healthy on the go by using delivery apps like Eat Purely or I’ll order smoothies and juices from my favorite local places like Snap Kitchen or Protein Bar by using this new app Ritual.
There you have it! What other types of plant based versions of classic recipes do you want to see on Balanced Babe? Share with us in the comments below!