Pumpkin Seed Buckwheat Biscuits Recipe
Prep time
Cook time
Total time
Recipe type: Snacks
Serves: 12 biscuits
  • 1 ¼ cup buckwheat flour + more for dusting
  • 1 cup pumpkin seed meal
  • 1 teaspoon salt + more for sprinkling on top
  • 2 teaspoon baking powder
  • 4 tablespoons coconut oil, solid
  • ½ cup unsweetened almond milk + more as needed
  • 1 tablespoon apple cider vinegar
  • ½ cup pumpkin seeds + more for topping
How To Make
  1. Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl, mix the buckwheat flour, pumpkin seed meal, salt and baking powder together. Whisk the ingredients well to combine.
  3. Add in the solid coconut oil, and cut it into pieces using two knives or a pastry cutter, until it is fully combined with the rest of the ingredients.
  4. Add in the almond milk and apple cider vinegar and mix well to form a thick biscuit dough (the dough should be pliable).
  5. Fold in the pumpkin seeds until they are evenly distributed.
  6. Flour a rolling pin and a piece of parchment paper or a silpat with buckwheat flour and transfer the dough onto the parchment paper. Roll the dough out to 1-inch thickness and cut out small circles of dough using a cooking cutter or a small glass.
  7. Place the dough circles onto the prepared baking sheet and press down some pumpkin seeds on top of each circle, before sprinkling the dough with a bit of salt.
  8. Bake the biscuits for 12 to 13 minutes until they are golden brown on the bottom and feel firm to the touch.
  9. Allow the pumpkin seed buckwheat biscuits to cool fully before eating.
  10. Store the biscuits in an airtight container for up to a week.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/pumpkin-seed-buckwheat-biscuits-recipe/