Veggie-Packed Protein Snacking Biscuits
APPROXIMATE MACROS per serving (12)u003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: ~170 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e: ~8.3gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: ~10gu003cbru003eu003cstrongu003efatu003c/strongu003e: ~11.9g
Servings 12 servings
Calories 170kcal
Ingredients
- 3 large eggs 1 cup cottage cheese (full-fat or low-fat) 1 small red bell pepper, finely diced 1 small sweet potato, finely diced 1/3 cup chopped red onion, finely diced 1/2 cup finely chopped fresh spinach 1/4 cup finely chopped fresh parsley 2/3 cup crumbled feta cheese 1 1/2 cups almond flour 1/2 cup oat flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp smoked paprika 1 tbsp avocado oil (for sautéing)
Instructions
- preheat the oven to 350°f and line a baking sheet with parchment paper. heat avocado oil in a small pan over medium heat. add the red bell pepper, sweet potato, and red onion. sauté for 5 minutes until slightly softened. set aside to cool.
- mix the wet ingredients: in a large bowl, whisk together the eggs and cottage cheese until smooth and well combined.
- add the dry ingredients: mix in the almond flour, oat flour, baking powder, sea salt, and any other seasonings until a thick batter forms.
- fold in the veggies u0026 cheese: gently stir in the diced bell pepper, sweet potato, red onion, chopped spinach, parsley, and crumbled feta. mix until everything is evenly distributed, but avoid overmixing.
- form the biscuits: using a spoon or cookie scoop, drop the batter onto the prepared baking sheet, forming 12 evenly sized biscuits. the dough is sticky, you can use a little bit of avocado to coat your fingers and evenly distribute.
- bake: place in the oven and bake for 22-23 minutes, or until the biscuits are golden on top and set in the center.
- cool u0026 serve: let the biscuits cool slightly before enjoying. serve warm or at room temperature.