Truly Sugar Free Biscuits

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I've done the I Quit Sugar program several times now and am a real fan of it for re-setting my taste buds and getting off the sweet stuff for a period of time. I've now reached a point where I've realised that if I have good savoury snacks on hand I will always go for them, even if there's sweet stuff around too. 

I love a good biscuit though and in my quest to find a truly sugar free bikkie and finding none, I realised I had to come up with my own recipe! And I love it! They're salty, soft with a little bit of crunch and high in nutrients such as protein, calcium and magnesium. You can tweak them as needed too, swapping almond meal for oats and cashew butter for sunflower butter to keep them nut free for school lunch boxes. They are quick to make and last around 5 days in an airtight container. Enjoy! -Renee 

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  • 2 tbs coconut oil
  • 4 tbs cashew butter (or other nut/seed butter)
  • 2 tbs tamari
  • 1 tbs rice wine vinegar
  • 2 flax eggs (2 tbs of ground flaxseed combined with 5 tbs of water, allow to sit for 5-10 mins until it becomes jelly like)
  • 1 cup almond meal (or oats)
  • 2 tbs savoury yeast flakes (optional, also called nutritional yeast)
  • ½ cup buckwheat (also called activated buckwheat or buckwheat groats)
  • 2 tbs sesame seeds
  • ¼ cup sunflower seeds
  • ¼ tsp ground ginger and turmeric
  • 1 tsp ground coriander
  • ¼-½ tsp salt


  1. Preheat oven to 180C degrees and line a baking tray with baking paper.
  2. Combine the coconut oil, cashew butter, tamari and rice wine vinegar until smooth. Add the remaining ingredients and combine well.
  3. Using a tablespoon, spoon the mixture and form into rough balls, placing on the baking tray. These won’t expand so you can put them fairly closely together.
  4. Bake for 20 or so minutes or until golden brown. Allow to cool before eating and store in an airtight container.
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