Gluten Free Biscuits with only Four Ingredients

I have been experimenting with a couple of gluten free biscuits this past week and have made two great biscuits for you to enjoy. 
I have been enjoying them at work for morning tea and they have seemed to tie me over until lunch which is a bonus and they are also full of all the good fats, vitamins and minerals.
1 1/2 Cups LSA MIX (Linseed, sunflower and almond)
1 Tbs Light Olive Oil
1 1/2 Tbs Honey
1/4 Tsp Baking Powder
1. Place all ingredients into a bowl and mix to combine.
2. Form biscuit shapes and place onto a lined baking tray. The mix will be a little loose this is how it should be.
3. Bake in 160 degree Celsius oven until they are lightly golden. Approx 10 minutes. They will be soft but leave on the tray to cool and they will harden.
Store in an airtight container for up to 5 days.

These are lunchbox friendly as they don’t contain any nuts.
200gm packet of sunflower seeds
2 Tbs Light Olive Oil
2 Tbs Treacle
1/4 Tsp Baking Powder
1. Place the sunflower seeds into a food processor and process with the metal blade until you have made a crumb.
2. Add remaining ingredients and continue to process for 1 minute.

3. Roll into balls and place onto a lined baking tray.
4. Press down slightly and top with choc chips, banana chips, sultanas or leave plain.

5. Bake in a 160 degree Celsius oven until lightly golden. They will be still soft to touch (this is ok ). 
Remove and allow to cool on the tray, they will harden as they cool.

Store in an airtight container for up to 5 days.

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7 Responses to Gluten Free Biscuits with only Four Ingredients

  1. Anne M August 30, 2013 at 11:01 am #

    They look good Amanda. I’ve been trying GF lately too and am looking for some recipes. I’ll give this a try.

    Anne xx

  2. Lisa (bakebikeblog) August 30, 2013 at 11:03 am #

    what a great way to use LSA mix!

  3. Sally January 18, 2017 at 7:17 pm #

    Looking forward to trialing the LSA ones.

  4. Niki November 28, 2017 at 3:46 pm #

    I added way more honey to get a vaguely formable biscuit – still crumbly. Overall I like the earthy taste of this and it’s great to have something to nibble in such an easy recipe, when everyone else has something with gluten in it.

  5. Niki August 18, 2018 at 5:59 pm #

    I am wondering if you need to add a few spoons of water to make it more biscuity. I did that, made this recipe a few times and I actually have a much nice shape and formed biscuit.
    Just a thought to edit the recipe because with your ratios there is definitely not enough moisture to make it into a vague dough.

  6. Niki October 4, 2018 at 6:03 am #

    Also another note: Not nut free as Almonds are nuts. However peanut free.

    • Trish November 10, 2018 at 6:34 pm #

      Hi Niki, try the second recipe “sunflower seed biscuits” it is nut free as long as you make sure you use nut free choc chips 😉

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