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
Instructions
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