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.)
- 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
- Preheat the oven to 350 degrees F.
- In a high-speed blender, food processor or spice grinder, pulverize your pumpkin seeds into a fine meal.
- Dump the pumpkin seed flour into a bowl and add the almond flour, baking powder and salt.
- 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.
- 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.
- Bake for 12 minutes, until the tops are firm and just golden.
- Makes 14-15 mini biscuits.