Name: Zucchini Biscuits (Dinner Rolls)
Ingredients: 2 T flax meal 1/4 c warm water 4 eggs 1/2 c coconut flour 1 medium zucchini (160 g); finely grated 2 T coconut oil 2 T apple cider vinegar 1/4 c water 1 T basil (or italian seasoning) 1 T baking powder 1/2 t pink salt

Zucchini Biscuits (Dinner Rolls)

Dietary

Sugar Free

Low Carb

Calories per serving

Servings

Ingredients

2 T flax meal
1/4 c warm water
4 eggs
1/2 c coconut flour
1 medium zucchini (160 g), finely grated
2 T coconut oil
2 T apple cider vinegar
1/4 c water
1 T basil (or italian seasoning)
1 T baking powder
1/2 t pink salt

Directions

Preheat oven to 350 degrees
Grease cookie sheet
In medium bowl, stir flax meal and warm water together until well combined
In large bowl, combine coconut flour, baking powder, herbs, and salt
Stir eggs, apple cider vinegar, oil, water, and shredded zucchini into flax meal mixture
Add dry ingredients to wet and mix with electric mixer on medium speed to fully combine
Grease hands and scoop dough out by golfball-sized mound
Roll gently and place on baking sheet
Brush roll tops with additional oil and transfer to oven
Bake 35-45 minutes or until golden brown

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