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.

Enjoy :)