Thanks to Gail Davis at Vegsource for this healthy hemp biscuit recipe. It’s a dense and hearty version of crunchy English biscuits. They’re great with tea!
Gail uses hemp seeds not only for their nutritional benefits (like iron, fiber, protein, magnesium, and Omega 3 fatty acids), but also for their mild nutty taste. They add a nice “pop” to each bite.
Special Diet Notes: Healthy Hemp Biscuits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.
- 1 cup oats
- ¾ cup rye flour
- ¼ cup hemp seeds
- 2 tablespoons agave nectar or 1 tablespoon maple syrup
- 1 tablespoon melted dairy-free buttery spread
- ½ cup dairy-free milk beverage
- In a medium bowl, combine the oats, ½ cup rye flour, hemp seeds, agave nectar, and buttery spread together. Slowly add the milk beverage until a firm but slightly sticky dough forms.
- Scrape the dough out onto a wooden board or counter. Knead in the remaining ½ cup rye flour until the dough stiffens a little.
- Wrap the dough in plastic wrap and refrigerate for one hour.
- Preheat your oven to 350 degrees and lightly grease a cookie sheet.
- Roll out dough to about ¼ inch thickness. Use a cookie cutter and cut the dough into rounds or into cute shapes. (I use little hearts.) Place the biscuits on your prepared cookie sheets.
- Bake for 15 minutes. Turn off oven and let the biscuits rest until cool in the oven with the door closed.
- Store in airtight container for up to 2 weeks.