Carrot Zucchini Biscuit | GF + vegan

Written By Alice Gruzman

I look forward to breakfast errrrry day, probably because this is often on the Menu. It’s shaped like a biscuit but more like the consistency of a cake - a “biscake” if you may.

It ticks all your dietary boxes: vegan, gluten-free, dairy-free, low-fructose, soy-free, cane sugar free…..veggies for breakfast (I mean come on, some bragging rights For this alone…) plus of course it contains only six ingredients.

INGREDIENTS - Carrot & zucchini biscuits

40g almond meal

10g coconut flour

10g chia seeds

40g rice malt syrup

40g carrot, finely grated

40g zucchini, finely grated

Optional: vanilla (QQ - why is it that adding vanilla makes thing less, er, vanilla?)

METHOD - Carrot & zucchini biscuits

  • Turn the oven to 180 degrees Celsius

  • Grate the carrot & zucchini

  • Mix all ingredients together in a bowl.

  • Put in the baking tin, lined with baking paper

  • Set your timer for 20 minutes

  • If they don’t look completely ready at 20 minutes, still turn the oven off & set the timer another 5 minutes using residual heat (I’m here for reducing your electricity bills too, you’re welcome.)

Alice Gruzman
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