If you feel like you’re always hungry while doing the Candida cleanse, you’re not alone. Many people find it difficult to stick to the diet because it can feel very strict and limiting, and when hunger strikes, they end up eating something that’s not allowed on the cleanse simply because they didn’t plan ahead. Therefore, while on the cleanse, make sure that you’re prepared so that you always have a filling snack on hand. This savory recipe for pumpkin seed buckwheat biscuits because it is not only filling but also rich in fiber and flavor. To learn more about Candida causes, symptoms, and diagnosis, check out my recent post here.
These biscuits are mainly made with gluten-free buckwheat flour, pumpkin seed meal, as well as whole pumpkin seeds. Buckwheat is a great source of highly digestible plant-based protein, which will keep you full for longer. Since buckwheat is also high in fiber, it helps keep the digestive system healthy. The pumpkin seeds and pumpkin seed meal also provide a good source of antioxidants, which make these biscuits not only filling but also good for you.
These biscuits come together in just over 30 minutes, and while they may be a little bit denser than normal wheat biscuits because of the buckwheat flour, they will certainly satisfy your hunger better. They also taste hearty and have a very earthy flavor, which I am sure you will love. Make a batch of these pumpkin seed buckwheat biscuits to keep on hand so that when hunger pangs strike, you’re ready and have something savory and delicious to snack on.
- 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
- Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
- In a large bowl, mix the buckwheat flour, pumpkin seed meal, salt and baking powder together. Whisk the ingredients well to combine.
- 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.
- Add in the almond milk and apple cider vinegar and mix well to form a thick biscuit dough (the dough should be pliable).
- Fold in the pumpkin seeds until they are evenly distributed.
- 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.
- 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.
- Bake the biscuits for 12 to 13 minutes until they are golden brown on the bottom and feel firm to the touch.
- Allow the pumpkin seed buckwheat biscuits to cool fully before eating.
- Store the biscuits in an airtight container for up to a week.
These are Amazing!! Even though the are super easy to roll out, I add a bit more almond milk and make them drop biscuits and I chop the pumpkins so they stay on better. Than You!!
Where do you buy pumpkin seed meal,
Hi Tracey, If you want, you can make your own.
Instructions:
Place the pumpkin seeds in a small food processor or spice grinder. Whirl like crazy until it becomes a thick meal.
Store in an airtight container in the refrigerator.
I hope this helps:)
~ Jeanne HB Team
I bgt some today at a big health shop. If they don’t stock it, they might be able to order it in for you.
Wouldn’t putting pumpkin seeds in the food processor turn them into a pumpkin seed butter-like consistency? Since that’s how nut and seed butters are made?
It depends on the length of time the seeds are processed. Pulsing or keeping a close eye on the seeds while they are being processed will help you get the consistency you want before it turns to a butter.
– HB Team