Zucchini biscuits
This is a vegan recipe originally received from my sister but as vegan and gluten-free baking just does not go together. It is very different form the original recipe. And even better when they have been frozen and toasted.
Method
- 1
Grate a mid sized zucchini. Leave to drain for 30 min mixed with 1 tsp flakey salt. Then sqeeze more liquid out using a tea towel until you have about 150 g left of Zucchini. Less is better than too much.
- 2
Heat your oven to 190 degrees and prepare your baking tray with baking paper
- 3
To your flour in a bowl add the dry ingredients (xantam gum, baking soda, baking powder, linseed, Pshyllium husk, dill and Parsley) and mix well.
- 4
In another bowl add the wet ingredients (eggs, cottage cheese) melted butter, vinegar, zucchini, eggs) Mix well.
- 5
Mix the wet ingredients into the dry- remember to add your herbs. Mix well. Then use a tbsp drop the dough onto your baking sheet in 14 separate biscuits. Once there you can wet your hands and reform them to balls. Brush with a little lactose free milk before banking
- 6
Bake at 190 degrees for 35 min- or until they feel baked through
Good to know
I often have to give them another 5 minutes in my oven. And the most important tip- limited the amount of zucchini/ courgette. Don't think more is better, when baking gluten free. They can become very watery and 'unbaked'. I freeze these, thaw and toast them, that helps with the undercooked 'feel'. I prefer to use freeze dried dill and parsley for this recipe to control the 'wetness' but you can add a bit more flour if you have used fresh herbs. I find about 1-2 tsp is enough extra flour.
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