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.