Ingredients
Equipment
Method
Prepare and combine
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate the zucchini and place it in a clean kitchen towel or fine sieve; press or squeeze to remove as much liquid as possible to prevent a soggy dough.
- In a large mixing bowl, combine the cooked shredded chicken, squeezed zucchini, egg, unsweetened applesauce, olive oil, and chopped parsley; mix until evenly combined.
Mix dry ingredients and form dough
- In a separate bowl, whisk together oat flour, whole wheat flour, and baking powder. Add the dry mix to the wet ingredients and stir until a firm dough forms. If the dough is too sticky, add up to 1 tablespoon more oat flour; if too dry, add 1 teaspoon of water or extra applesauce.
- Turn the dough onto a lightly floured surface (use oat flour) and knead briefly to bring it together. Roll the dough to about 1/4-inch thickness. Use a small cookie cutter (about 1 to 1.5 inches) or a tablespoon to form bite-sized biscuits. Alternatively, shape into small balls and flatten slightly with the back of a spoon.
- If desired, sprinkle rolled oats on top and gently press to adhere.
Bake and finish
- Place biscuits on the prepared baking sheet spaced about 1/2 inch apart. Bake in the preheated oven for 18–25 minutes, or until edges are golden-brown and bites are firm and crisp to the touch.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Biscuits will firm and become crunchier as they cool.
