Pumpkin Seed Buckwheat Biscuits Recipe

Prep: 20 mins
Cook: 15 mins
Yields: 12 biscuits


1 ¼ cup buckwheat flour + more for dusting
1 cup pumpkin seed meal
1 teaspoon salt + more for sprinkling on top
2 teaspoon baking powder
4 tablespoons coconut oil, solid
½ cup unsweetened almond milk + more as needed
1 tablespoon apple cider vinegar
½ cup pumpkin seeds + more for topping


  • Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
  • In a large bowl, mix the buckwheat flour, pumpkin seed meal, salt and baking powder together. Whisk the ingredients well to combine.
  • Add in the solid coconut oil, and cut it into pieces using two knives or a pastry cutter, until it is fully combined with the rest of the ingredients.
  • Add in the almond milk and apple cider vinegar and mix well to form a thick biscuit dough (the dough should be pliable).
  • Fold in the pumpkin seeds until they are evenly distributed.
  • Flour a rolling pin and a piece of parchment paper or a silpat with buckwheat flour and transfer the dough onto the parchment paper.
  • Roll the dough out to 1-inch thickness and cut out small circles of dough using a cooking cutter or a small glass.
  • Place the dough circles onto the prepared baking sheet and press down some pumpkin seeds on top of each circle, before sprinkling the dough with a bit of salt.
  • Bake the biscuits for 12 to 13 minutes until they are golden brown on the bottom and feel firm to the touch.
  • Allow the pumpkin seed buckwheat biscuits to cool fully before eating. Store the biscuits in an airtight container for up to a week.

Source: https://hormonesbalance.com/recipes/pumpkin-seed-buckwheat-biscuits-recipe/