Nut-Free Turmeric Biscuits

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 person
Salty Biscuits to munch on without guilt!

How It's Made


  • ¼ cup sprouted dehydrated buckwheat
  • ½ cup Sunflower Seeds
  • 1 tsp ground turmeric
  • 5-6 Medjool Dates
  • sea salt and pepper to taste


  1. Powder sunflower seed and dehydrated buckwheat in a coffee grinder or small grinder. Mis in a large bowl with the turmeric, sea salt & pepper.
  2. Mince dates and add to spice mix. Massage with your hands until all the ingredients are combined.
  3. Make a ball with all the ingredients & refrigerate in the fridge for 30 minutes to 1 hour (optional).
  4. Once removed from the fridge the dough will be fragile. In order to manipulate the dough properly, take pieces of the pastry & press mixture into a round cookie cutter until it is packed and approximately 1/2 inch thick. Remove the cookie cutter and place on a cookie sheet. Repeat this step until you run out of dough.
  5. Refrigerate biscuits 15 minutes or 1 hour in the freezer. Make sure they are not stacked. Serve & enjoy!
PRESERVATION Keep in an airtight container in the fridge for up to 2 weeks.
Amélie Piéron
Recipe By

Amélie Piéron

As an avid lover of all fruits and vegetables, it was only natural for Amélie to base her life around cooking. She specializes in raw, organic and vegan recipes, with a special focus on re-inventing tried and true recipes in a healthy, plant-based way.