Poppy seed Biscuits
A delicious recipe for poppy seed biscuits that almost taste like shortcrust cookies but without the butter and flour.
- 1 cup tapioca flour
- 1 1/2 cups of cashew meal
- 1/2 cup coconut oil
- zest of 1 lemon (wash lemon before zesting)
- 2 tbsp of poppy seeds
- 1 lightly whisked egg
- 1/4 cup of maple syrup
- pinch of salt
Preheat the oven to 155 degrees celsius. Mix together dry ingredients (incl. lemon zest) in a bowl. Now mix in wet ingredients and stir/knead until well combined. Place the dough in the fridge for 15 minutes (this will make it easier to cut out the biscuit shapes afterwards).
Roll out the dough around 1/2 cm thick. Start cutting out biscuit shapes and place on a lined baking tray. If the dough is a bit sticky add some more tapioca flour.
Place in oven and bake for 15 minutes. Depending on your oven they might need a further 5-10 minutes until cooked.