Servings: 6 biscuits
Ingredients
- 1 cup light buckwheat flour
- 1/2 cup dried figs, finely chopped*
- 1/4 cup walnuts, finely chopped
- 2 Tbsp hemp hearts
- 2 Tbsp ground flax seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp baking soda
- 2 Tbsp maple syrup
- 1 tsp balsamic vinegar
- 1/2 cup water
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the buckwheat flour, dried figs, walnuts, hemp hearts, ground flax seeds, thyme, salt, pepper, and baking soda.
- Add the maple syrup, balsamic vinegar, and water, then mix until a thick batter forms.
- Using a spoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops if desired.
- Bake for 30 minutes, or until the biscuits are lightly browned around the edges and firm to the touch.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
-*The easiest way to chop dried figs is with kitchen scissors; a knife or food processor is more cumbersome.
-Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
-Try the cracker version of this recipe!
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 439mg | Potassium: 259mg | Fiber: 4g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 2mg
Nutrition values are approximate and may vary.
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