Rosemary Raisin Mini Biscuits

Rosemary Biscuits 2

You can be high-class and eat these mini biscuits in two elegant bites.

Or, you can simply cram them into your mouth whole.

Can you guess which option I chose?

(It’s the second one.)

Rosemary Raisin Mini Biscuits
Prep time
Cook time
Total time
gluten-free, grain-free, dairy-free, vegan, soy-free, egg-free
Recipe type: Bread
Serves: 14
  • ¾ cup pumpkin seeds
  • ¾ cup almond flour
  • 2 tbsp coconut oil
  • ¼ cup almond milk (or any other non-dairy milk)
  • ¼ cup currants or raisins (if you're using raisins, I recommend chopping them into smaller pieces)
  • 2 tbsp chopped fresh rosemary
  • ¾ tsp baking powder
  • ¼ tsp Himalayan salt
  1. Preheat the oven to 350 degrees F.
  2. In a high-speed blender, food processor or spice grinder, pulverize your pumpkin seeds into a fine meal.
  3. Dump the pumpkin seed flour into a bowl and add the almond flour, baking powder and salt.
  4. Work the coconut oil into the dough until it is crumbly, then add the almond milk and fresh rosemary. Mix well, then fold in the currants or raisins.
  5. Using a tablespoon or a small cookie scoop, measure the dough out onto a baking sheet lined with a silpat or parchment paper. Gently press down on the tops of the biscuits to flatten them a bit.
  6. Bake for 12 minutes, until the tops are firm and just golden.
  7. Makes 14-15 mini biscuits.


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4 Responses to Rosemary Raisin Mini Biscuits

  1. Christa June 2, 2014 at 12:37 pm #

    Mmmmm, Sondi these look delicious! I would opt for the cramming too. I’m super classy like that.

  2. Lorraine June 27, 2014 at 11:14 am #

    I’ve got to tell you how much I like these. There is another batch in the oven right now, and my poor rosemary plant is begging for mercy.

    • Sondi June 29, 2014 at 5:39 pm #

      Ooh, wonderful! So glad you enjoyed them, Lorraine.


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