Nutritious Wheat Free Biscuits for Cheese

August 8, 2017

I have made these biscuits so many times and they are always a big hit. So much so that I have learnt to take the whole container as even the water cracker ‘die hards’ love them and then there’s none left for me! I don’t mind at all, it’s great when you make something that is tasty, healthy, and better then bought ones.

 

Unlike most of the bought biscuits that are basically highly refined wheat, water and salt, these are packed with healthy fats, yes those very important Omega 3’s, protein, dietary fibre, calcium, iron, magnesium, B6, B12, vitamin A, vitamin C and potassium.  Which one would you choose?

 

Now that I have convinced you to try them, here is my super easy recipe.

 

Wheat Free Biscuits for Cheese

 

1 Tablespoon of Chia Seeds

60 g of Water

140 g Almonds

30 g Sunflower Seeds

15 g Flax Seeds

Salt Flakes

Sesame Seeds

 

In a small bowl add the chia seeds to the water and let sit for approximately 30 minutes, until the seeds have completely absorbed the water.

 

Turn the oven on to 180 degrees celcius. Place the almonds, sunflower seeds and flax seeds into a food processer and process until they resemble bread crumbs. Add the chia seeds and mix well.

 

Scoop out onto a sheet of baking paper and make into a ball.  This is a wet and sticky dough, so I suggest that you place another sheet of baking paper on the top and use your rolling pin to flatten them out.  The thickness is up to you, I like mine fairy thin, a couple of millimetres but one of my male friends makes his man version which are about 4 millimetres thick, either works fine.  When you are happy with the thickness remove the top sheet and sprinkle the salt flakes and sesame seeds over the top. Replace the sheet and gently roll them into the dough. Using a pizza cutter or knife cut to size, no need to separate them, just leave in one big sheet.

 

Place in the bottom tray of your oven and bake for 10 – 15 minutes depending on the thickness.

 

Leave on the tray to cool, then gently snap them apart with your hands and place on a wire tray. When completely cooled store in an airtight container.

 

 

This is the plain version, but I have added a whole garlic clove and some rosemary leaves with the almonds. I have also sprinkled chilli flakes on the top with the salt and sesame seeds.  Use your imagination and let me know if you come up with any other flavour combinations.

 

 

 

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