SEEDED BUCKWHEAT BISCUITS
1/2 Cup Ground Almonds
1 Tablespoon Nutritional Yeast
2 Cups Buckwheat Flour
1 Large Carrot
Handful Fresh Basil, chopped
2 Sprigs Fresh Rosemary, chopped
Other Fresh Herbs of Choice, chopped
2 Tablespoons Tahini
1 Tablespoon Reishi Powder, optional
1 Tablespoons Sunflower or Pumpkin Seed Butter (nut butter will work)
5 Tablespoons Coconut Oil, room temperature
1 Tablespoons Bicarbonate of Soda
1 Clove Garlic
2 Tablespoons Solid Coconut Milk or Dairy Free Yogurt
2 Tablespoons Golden Linseeds
2 Tablespoons Olive Oil
Preheat the oven to 220c.
In a large bowl, mix the flour, nutritional yeast, reishi and ground almonds together. Now add the coconut oil, mixing with your hands, then the coconut milk, tahini, seed or nut butter and the carrots. Combine thoroughly then add all of the herbs and seeds, along with the oil. When the mixture begins to resemble a dough, knead it momentarily and form it into a ball.
Roll out onto a floured surface, adding more flour if the dough is too sticky, to no more than 3mm thick. The thicker the dough, the softer the biscuits will be, but I prefer them thinner as they are much crunchier. Use a round cutter or a sharp knife to cut the dough into discs, rectangles or squares - however you would like to serve them. Arrange them on a baking tray, greased with a little coconut oil. Bake for 12-15 minutes, until they begin to turn golden.
Serve with spreads like pesto, houmous and guacamole, or cheese, or sweet condiments like jams, chutneys, homemade nutella, raw honey, smashed fruit and nut butters.