Dairy Free Hidden Veggie Biscuits

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With my son’s milk allergy and hatred for vegetables it was a no-brainer for me that I had to make him hidden veggie biscuits and turn it into a dairy free recipe.

The hatred of vegetables goes deep. We eat them. He sees us enjoying the food, yet somehow peas end up flying across the table as if he’s throwing a ball.

No more!

Well, not quite.

With my son going through a picky eater phase, so it’s time to get creative with how he eats foods.  From making little fun shapes and creating faces with foods to entice him to at least touch his meal, I really do try it all.

It’s normal for toddlers to go through phases with food, but one phase they’ll never give up is a cookie. That’s right, I tricked my kid into eating a veggie “sprinkle cookie.” 

I have no guilt.

Go ahead. Lecture me on hiding veggies. I still give him a serving of whatever vegetables we are having that evening and hope he attacks them with the same excitement we do. He might not, but knowing he will have some veggie “sprinkles” in his cookie biscuit does help.  I can go to bed with a little less mom guilt knowing I got him to eat his vegetables and he happily ate them.

Hidden Veggie Biscuits

(Makes 12 Hidden Veggie Biscuits)

Ingredients

1 Cup Flour

1/2 Cup Vegetable Oil

1 Egg

1/2 Cup Peas

1/2 Cup Carrots

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

Pinch of Salt

Pinch of Sugar

Directions

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    Take a look at those “sprinkles!”

    Set oven temperature to 375°.

  2. Make your veggie “sprinkles” using the peas and carrots. Use a food processor to chop the peas and carrots until desired consistency. I prefer the “sprinkles” to be visible and not like a paste. Set aside.
  3. In a separate bowl, mix all dry ingredients – flour, baking powder, salt, and sugar. To make the biscuit more savory, add a dash of garlic powder or onion powder if you prefer.
  4. Using a mixer, mix vegetable oil and egg with dry ingredients for two-three minutes until combined.
  5. Fold in your veggie “sprinkles” until the vegetables are all throughout the dough.
  6. Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart. I prefer to have my biscuits look more like a cookie for my son.
  7. Bake for 10-12 minutes until edges are lightly golden. Cool before serving.
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The dough before baking!

Tip: If you prefer a more dense biscuit, add 1/2 cup of flour.

The best thing about hidden veggie biscuits is the possibilities are endless with the variation of veggies you can use. This recipe is a great base for many different types of biscuit cookies, like zucchini carrot, apple sweet potato, green beans pears and pumpkin banana. You will have to pay attention to the wetness of the dough when trying different vegetable and fruit variations. 

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Have you tried these hidden veggie biscuits? Share your favorite biscuit variation below!

 

 

 

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