Updated: Jan 11
These biscuits are the perfect blend of the sweet, salty and pungent tastes. A delicious sweet biscuit with the warmth and savoury notes of cumin make the most perfect accompaniment to a chai or coffee, excellent lunchbox fillers or a support choice for mothers in purifying and improving the flow of breastmilk. Easy to make, put all ingredients in a food processor and away you go!
WHAT YOU WILL NEED
Makes 20 Biscuits
1 tbs cumin seeds
120 gm ghee, coconut or avocado oil, warmed and in liquid form
1/2 cup coconut sugar or jaggery
1/2 tsp organic vanilla essence (alcohol free)
1 tbs flaxseed or LSA meal and 3 tbs water (combine in a small container and mix until gelatinous in consistency, this is an egg alternative).
2 cups plain flour
1 tsp baking powder
1 tbs almond or coconut milk
A good pinch of Pink Himalayan Rock Salt
Turn the oven on to 180 degrees Celsius.
Get a medium sized frying pan and place on a medium heat on the stove. Add the cumin seeds and while stirring or tossing intermittently, allow the seeds to dry roast for 2-3 minutes or until fragrant. Be careful not to burn them. Take off the heat and set aside.
In a food processor of your choice, add the ghee or oil, sugar, flaxseed mix and vanilla essence. Blend on low for a few seconds until well combined. Scrape down the sides with a spatula if required.
Add the flour, baking powder, milk and salt with the cumin seeds to the food processor and blend to combine well.
On a lined baking tray, take 1 tbs of the biscuit mix, roll into balls and then flatten slightly with a spoon or your hand.
Put in the oven for 15-20 minutes until the biscuits are golden brown.
Allow to completely cool before eating, enjoy!
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