CUMIN BISCUITS

Updated: Jun 13



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 regards to 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 tablespoon of cumin seeds

  • 120 gm ghee, warmed and in liquid form

  • 1/2 cup coconut sugar or jaggery

  • 1/2 teaspoon organic vanilla essence

  • 1 tablespoon of flaxseed or LSA meal and 3 tablespoons water (combine in a small container and mix until gelatinous in consistency, this is an egg alternative).

  • 2 cups plain wholemeal flour

  • 1 teaspoon baking powder

  • 1 tablespoon almond or coconut milk

  • A good pinch of Pink Himalayan Rock Salt



METHOD


  1. Turn the oven on to 180 degrees Celsius.

  2. 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.

  3. In a food processor of your choice, add the ghee, 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.

  4. Add the flour, baking powder, milk and salt with the cumin seeds to the food processor and blend to combine well.

  5. On a lined baking tray, take 1 tablespoon of the biscuit mix, roll into balls and then flatten slightly with a spoon or your hand.

  6. Put in the oven for 15-20 minutes until the biscuits are golden brown.

  7. Allow to completely cool before eating, enjoy!



With love and light,

T x

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