Keeping the pantry full of nutritious and satisfying homemade food can be challenging at times. These biscuits are the perfect solution. They are suitable for those of us on a low FODMAP, paleo and egg free diet. They can be made nut free by increasing the amount of sunflower seeds if required.
Freezer Log Ginger Biscuits
- Cook Time
- 1 1/2 cups sunflower seeds flour (refer to note below to make your own)
- 1 cup almond flour/meal or walnut flour (refer to note below to make your own)
- ¼ cup pumpkin seeds
- 3 tablespoons poppy seeds
- ¼ cup rice malt syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- Pinch Himalayan salt
- Preheat your oven to 160 degrees Celcius.
- Line a baking tray with baking paper.
- To make your own flour or meal: Place the sunflower seeds or nuts in a food processor, nutri bullet or blender. Blend until a fine flour like consistency is formed, similar to almond meal.
- Place dry ingredients into a mixing bowl.
- Warm the rice malt syrup over a bowl of warm water until it is a runnier consistency.
- Pour the rice malt syrup and other ingredients into the mixing bowl. Mix until well combined and moist.
- Tip the mixture onto the baking tray and mold into a log shape. Place in the freezer for around half an hour to firm up.
- Using a knife, cut the log into 1-1.5 width biscuits.
- Place the biscuits evenly on the baking tray and put into the oven.
- Bake for 10 to 15 minutes or until lightly golden brown.
- Leave to cool and firm up before eating or placing in the freezer or an air tight container.
About Catherine Marr
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