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Preheat oven to 425 F.
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Prepare cookie sheet by covering with parchment paper or a light coating of cooking spray.
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Grate carrots using medium grate until you have one cup.
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Set aside.
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Add apple cider vinegar to almond or other non-dairy milk and set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
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Add the cashew butter.
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Using your hands, mix together the cashew butter and flour until flour is about the size of split peas.
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Add in the carrots and mix well.
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Pour in about 3/4 of the milk mixture and gently combine with the flour until a soft dough forms, adding as much of the milk mixture as necessary.
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The dough will be a little sticky.
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Place dough on a well-floured surface and knead 5-6 times.
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Roll dough until it is roughly half an inch thick.
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With a round cutter (I used a drinking glass with a 2 inch diameter) cut out dough and place on prepared cookie sheet.
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Brush a bit of almond mlk ove reach biscuit.
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Bake for 8-10 minutes until golden.
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Cool on baking rack and enjoy.
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When fully cool, these can be frozen in a zippered freezer bag.
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To reheat, microwave for about 30 seconds or let come to room temp.