These biscuits are super easy to make, it takes 10-15 minutes to prepare batter and 14-15 minutes to bake. There are 2 options. You can make them with hard crust but soft inside or completely dry throughout. I prefer the second option as it can be stored indefinitely in an air tight container.
These biscuits are unique in their dietary restrictions. They are free from:
- gluten
- grains
- pseudo-grains
- legumes
- starches
- nuts
- dairy
- added fat
- gums
- psyllium
Yet, these biscuits are delicious, with intense flavours, that makes them even more interesting than almond biscuits of the same recipe. There is also flexibility in the main ingredient. You can use ground sunflower kernels, ground pumpkin seeds, or their mixture, whatever you prefer. They will differ slightly in colour and taste.
Plain from pumpkin seeds
Plain from sunflower kernels
Chocolate from sunflower kernels, pumpkin seeds and cocoa powder
Ingredients:
Important Batter density determines the texture of biscuits, more runny batter will give more flat biscuit in shape with airy inside. Those biscuits literally melt in your mouth. Thicker batter, that is perfect to squeeze from a pastry bag, will result in more dense and chewy biscuits, with a dome shape. Batter density depends on eggs size and the accuracy of coconut flour measurement. Coconut flour is another dry ingredient, minute in quantity (only 10g), but very significant nevertheless, for the texture of the final product.
plain biscuits with either sunflower kernels or pumpkin seeds
- 2 eggs 105-110g without shell
- 50g sugar (raw, regular or caster)
- 10g vanilla sugar*
- pinch od sea salt
- 110-115g sunflower seeds, ground and sifted
- 10g coconut flour
- 2-3g baking powder*
Vanilla sugar and baking powder are optional.
chocolate biscuits with pumpkin and sunflower seeds
- large eggs, 110-115g without shell
- 50g raw sugar (you can use plain sugar)
- 10g vanilla sugar
- pinch od sea salt
- 110g of the seed mixture (55 sunflower + 55 pumpkin)
- 5g raw cacao powder
- 8g coconut flour
- 2g baking powder
Preparation:
- grind selected seeds, I use Cuisinart blender, small cup for spices
- put ground seeds through a sieve
- carefylly measure coconut flour, I use jewellery scales
- mix all dry ingredients – ground seeds, coconut flour, baking powder
- put coconut flour and baking powder through a sieve when necessary
- whisk eggs with a pinch of salt for 1 minute, volume increases 2 fold
- add sugar and beat eggs until pale and egg mass increases in volume 3-4 times
- add dry mixture and mix into beaten eggs on the lowest speed of a mixer (1), alternatively use a whisk
- the batter will thicken in one or two minutes
- transfer the batter into a pastry bag and pipe out small biscuits (I usually have 40-45)
- I use silicone mats to line flat baking tray with very low edges
- bake in preheated to 170C oven (with fan on)
- this batter portion fits into 2 trays and I bake them simultaneously, 1.5 portion (3 eggs portion) that I make quite often fits on three trays, I bake all of them simultaneously as well
- in my oven it takes 14 minutes for multiple trays baking to get biscuits still slightly soft inside
- I take them from the tray, place on a wire rack and return to switched off oven to cool completely down to get dry and crunchy biscuits, suitable for long storage
or
Happy baking!
Cooking Without Gluten 