These biscuits go great with soup or salad. They have a slight savory kick from the thyme and sage. If you've been intimidated by the spaghetti squash, please watch the video below showing you how to cut it open and steam it for this easy recipe. These biscuits are super moist and delicious from the addition of the squash, however no one will ever know that a nutrient-rich vegetable is hiding in them. They also freeze well, so it's fun to make several batches at once and freeze them for future meal plans.
3 tablespoons ground chia seed
1 1/2 cups almond milk (or any nut milk)
1 cup steamed spaghetti squash, packed into measuring cup
1 cup coconut milk
1 tablespoon coconut or avocado oil
1 1/2 cup almond flour
1/2 cup cassava flour
1/4 cup coconut flour
1 tablespoon of baking powder
1 tsp onion granules (optional)
1 teaspoon thyme (optional)
1/2 teaspoon sage (optional)
I/4 teaspoon salt
Place ground chia in a large mixing bowl. Stir in the almond milk.
Squeeze excess water from the spaghetti squash and add to the chia mixture with the remaining ingredients. The savory spices listed are optional.
Spoon onto parchment-lined baking sheet.
Bake at 400° for 35 to 40 minutes or until golden brown.
Looking for an easier way to make this recipe? Check out our Plant-Powered Spaghetti Squash Biscuits Mix!
With the mix, all you need is steamed spaghetti squash, almond or coconut milk, and coconut oil. The rest is done for you!
Click here to order your Plant-Powered Spaghetti Squash Biscuits Mix!
Find all our mixes on the Store Page.
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My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
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