Vegans are used to avoiding certain side dishes. Coleslaw is off the table if it’s made with mayonnaise. Salads with oil and vinegar can stay if you pass on the feta cheese crumbles. Mashed potatoes? They’re okay as long as you skip butter or cream. Biscuits are usually off limits, but these are made without eggs and instead use a thick flax-chia mixture for binding. Plus, these delicate, flaky rolls are filled with tasty summer squash and zesty ingredients like green chiles and chili powder that really give them a kick.
![Spicy squash biscuits on plate www.vitacost.com/blog]( "Homemade Spicy Squash Biscuits")
Spicy Summer Squash Surprise Biscuits
Ingredients
¾ cup almond flour
1/3 cup coconut flour
1 cup summer squash variety, blended into puree
1/3 cup diced green chiles
1 chia-flax egg
Zest of 1 lime
¼ cup pecans, chopped
2 Tbsp. vanilla
1-½ tsp. chili powder
Cayenne pepper, optional
Cinnamon, optional
Directions
- Preheat oven to 375 degrees F. Lightly grease a baking sheet or muffin pan with coconut oil.
- In a medium mixing bowl, sift almond flour, coconut flour, chili powder, cayenne and cinnamon.
- In a small bowl, whisk chia-flax egg with pureed squash, green chiles, lime zest and vanilla.
- Add wet ingredients to the dry and fold in nuts.
- Spoon batter into muffin tins or drop shortcakes onto baking sheet.
- Bake for 15 minutes, or until tops are golden brown.
- To serve, drizzle with coconut oil or buttery blend.
Mo’s note: Feel free to any nuts or seeds you desire in place of the pecans, like pepitas. Consider a lightly salted variety.