Cheesy Broccolini Breakfast Biscuits

• 1-1/4 cup Brown Rice Flour
• 1/4 cups Garbanzo Bean Flour
• 1/4 cups Almond Meal
• 1/4 cups Nutritional Yeast
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Garlic Powder
• 1/8 teaspoons Paprika
• 3 stalks Broccolini
• 1 teaspoon Olive Oil Or Coconut Oil
• 1/4 cups Chopped Yellow Onion
• 3/4 cups Non-dairy Milk, Such As Almond, Rice, Flax, Etc.
• 1/2 cups Daiya Cheese Shreds (or Any Vegan Cheese)

1. Mix dry ingredients (flours, almond meal, nutritional yeast, salt, pepper, garlic powder, paprika) together in a medium or large bowl.
2. Wash broccolini stalks and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork-tender. Drain and chop into small pieces.
3. While broccolini is cooling, heat extra virgin olive oil or coconut oil over medium heat and saute the chopped yellow onions until brown.
4. Add non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in broccolini, sauteed onions, and cheese shreds (cheddar, pepper-jack, or mozzarella). It will be a bit wet for a dough, but that's okay. Spoon out onto a parchment-lined baking sheet and form into oval shapes. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some cheese shreds on top.
5. Bake for approximately 20-25 minutes at 350u0b0F. Pull them out of the oven once they start to brown around the edges. They taste great with Cholula hot sauce. I ate them all in one day, but I'm sure you can store them in a covered container in the fridge for a few days.

brown rice flour, ubc, ubc, ubc, ubc, ubc, ubc, paprika, stalks broccolini, olive oil, ubc, milk, daiya cheese shreds

Taken from tastykitchen.com/recipes/breads/cheesy-broccolini-breakfast-biscuits/ (may not work)