Cheddar Biscuits

I adapted a recipe from this wonderful cookbook, Pecans: From soup to nuts. The very first time I made them I stuck fairly close to the recipe, just altered the type of flour I used. The next couple times I went wild with experimentation and came up this recipe:

8 oz. finely shredded extra sharp cheddar cheese, room temperature

1 cup finely grated zucchini and/or yellow squash

2 carrots, finely grated

3 eggs, beaten

4 TBSP unsalted butter, melted

4 TBSP virgin coconut oil, melted

splash hot sauce

2 tsp low-sodium wheat-free soy sauce

4 TBSP coconut flour

1/2 cup flax seed meal

5 TBSP unsweetened shredded coconut

1 tsp onion powder

sprinkle of cayenne pepper

salt, optional

pecans, optional

1. In a medium bowl combine cheese, carrots, zucchini and squash thoroughly.

2. Separately, mix together eggs, butter, coconut oil, hot sauce and soy sauce.

3. Separately, mix together all dry ingredients.

4. Add egg mixture to cheese mixture and combine thoroughly. Add in dry mixture and combine thoroughly.

5. Oil hands with coconut oil. Take ~1 TBSP of dough and roll in hands to form a ball. Place on cookie sheet about 1.5-2 inches apart from each other. Depress with a fork twice(like you would with a peanut butter cookie; see pic above). If you want to add pecans to the tops, do so now. I actually never added them.

6. Bake at 280 degrees F for 30 - 35 minutes. Let sit a couple minutes, then remove from sheet and place on rack to finish cooling. Keep in airtight container in fridge. Yields ~46.

An alternative to hand mixing is to place all ingredients in a food processor. If you choose this option the butter and coconut oil can be room temperature, not melted.

Rooster loves these - well, we all do. I'm thinking there are many other vegetables that can be added or substituted for carrots, zucchini, etc. Next up is to try spinach, kale, and bell peppers (though not all together).