Great source of fiber (to stabilize blood sugar, lower cholesterol, etc.).
Rich in Potassium (good for balancing body water),
Zinc and Vitamin C (commonly known to help reduce cold symptoms),
and 7 of the 9 Essential Amino Acids.
Last week, I was given a chayote (thanks, Lynn!!) to experiment with and blog about! I had never heard or tasted of one before, and I love to try and create with new things, so you can imagine the smile on my face. This cute little “butt fruit” (this is what Brice calls it…I can’t imagine why…) is super mild in flavor, and has similar characteristics to zucchini. It can be prepared in so many ways, on its own or in complex dishes. My mom informed me this morning that she used to make bread with chayote (kinda like zucchini bread). So…I grated it up and baked it into a bread-like substance…BISCUITS. Another wonderful trait of these biscuits: they contain hardly any fat, no dairy, and are largely composed of fruit.
Savory Chayote Biscuits
Preheat oven to 350 degrees, and line a baking sheet with parchment.
In a food processor, combine: 1 c whole oats + 1 c. whole wheat flour + 1/2 t. baking powder + 1/2 t. baking soda + 1/2 t. garlic powder + pinch of salt + pinch of pepper.
Pulse to mix and “powderize” the oats.
Pour mixture into large bowl…
…Add 1.5 c. applesauce, 1 whole grated chayote (about 1 packed cup), and 1 handful of fresh italian herbs (or 1-2 T ground). I used oregano, basil, and parsley.
Drop mixture onto sheet in 9-10 dome-shaped biscuits.
Bake in center of oven for 45 minutes (until knife inserted in center comes out clean).
I sliced mine down the middle and scooped some homemade ratatouille in with it!