Savory and easy, these gluten free pea and carrot biscuits are the cat’s meow. A healthier alternative to the classic biscuit and with peas and carrots folded into every bite. A perfectly crunchy exterior with a perfectly soft center, these grain-free biscuits are perfect for the holiday season!
Have you guys heard? Friendsgiving is the new ‘thing’.
I’m not usually down with trends. Call it motherhood, or call it life in your 30’s, but I’m typically light years behind what’s new and cool. So when the term “friendsgiving” became the new cool trend, not gonna lie – I did a little raise the roof action.
No, I did the Dougie.
Scratch that, I said, “BOO YA!!!” really loud.
Ok, I’m further driving the point that I am in fact, really uncool.
Truth be told, we’ve been doing the friendsgiving thing long before it was cool. Maybe I’m so far ahead of the cool curve, it actually makes me uncool. Yas, yas, yaaaaas! Eureka that’s it! I’m so much cooler than ALL of you.
Just kidding, no one would really want to invite me over for friendsgiving if I was cocky about it. Anyhoo, if you’re wondering what the heck I’m talking about – friendsgiving is basically celebrating Thanksgiving with…you guessed it – friends.
Look, I miss my family something fierce during the holidays but we just can’t swing all the travel for both Thanksgiving AND Christmas, so gorging and laughing and having libations and playing table games with friends is totally the thing we do during that glorious holiday at the end of November.
And to be honest, I kind of like when we all bring a dish to share – which usually means everyone makes a conscious effort to bring something delicious and healthy. Unlike my granny back home (love you granny). That’s why these gluten free pea and carrot biscuits made with Del Monte® Harvest Selects Peas & Carrots are everything. Squeaky clean and so easy to whip together and bake for some serious healthy comfort-food goodies.
You can get all your friendsgiving meal staples at Walmart and even save $0.50 when you purchase any Del Monte® vegetable products. Just head to your local Walmart store, beeline straight to the canned vegetables aisle, and pick up the rest of the ingredients to make savory, gluten free, dairy free biscuits to share!
Del Monte® is committed to quality – and knowing exactly what’s in every can takes the guesswork out of planning a healthy holiday side dish. These gluten free pea and carrot biscuits are a healthy take on a traditional biscuits, but made with tapioca and coconut flour, with savory Del Monte® Harvest Selects Peas & Carrots folded in to every bite. And just another sneaky way moms get those veggies in for the next stage of friendsgiving – you know, the friendsgiving when suddenly everyone has kids.
Trust me, your friends and the littles won’t even know these biscuits are actually good for you. I’m all about honesty in friendships, but it’s ok to withhold information once in awhile….
The next time you’re gathering with friends or family, grab the recipe for these gluten free pea and carrot biscuits and get baking. In just 20 minutes, you’ll have an elaborate and healthy side dish that took minimal effort. It’s the only way people!
Gluten Free Pea and Carrot Biscuits
- Yield: 6-8 biscuits
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- 1/2 teaspoon salt
- 2 tablespoons melted ghee (or sub for melted butter)
- 1 tablespoon melted coconut oil
- 2 tablespoons full-fat coconut milk
- 1/2 teaspoon apple cider vinegar
- 2 eggs
- 1/2 cup Del Monte® Harvest Selects Peas & Carrots, drained
- Preheat oven to 375 degrees
- Combine all the dry ingredients into a bowl – tapioca flour, coconut flour, baking soda, baking powder, onion powder, garlic powder, ground thyme, and salt. Set aside
- Combine the melted ghee or butter, coconut oil, coconut milk, apple cider vinegar, and eggs in a mixing bowl
- Using an electric or stand mixer, beat the dry ingredients into the wet ingredients on low, just until combined. Be careful not to over-mix
- Gently fold in the drained peas and carrots
- Using a 1/4 dry measuring cup, scoop out the wet dough and mold into the cup, then gently drop it on a parchment-lined baking sheet. If the dough sticks to the measuring cup, line the cup a bit with more tapioca flour. You can also mold the biscuits a bit after you’ve placed them on the baking sheet
- Place the biscuits into the oven and bake for 12 minutes
- Remove from the pan and place on a cooling rack. Best served sliced in half and topped with with ghee or butter