Rosemary Sunflower Seed Biscuits

Makes about 25

 

130g sunflower seeds

2 tbsp black chia seeds

70g tapioca flour, plus extra for dusting

1 tbsp finely chopped fresh rosemary

½ tsp garlic powder

½ tsp salt

¼ tsp baking powder

2 tbsp apple cider vinegar

2 tbsp water

Extra virgin olive oil

Ground salt

 

In the bowl of a food processor, pulse the seeds, flour, rosemary, garlic, salt and baking powder until a fine powder forms. Add the vinegar and water and process until the mixture just comes together. Transfer to a bench dusted with tapioca flour. Knead and roll into a log about 4cm wide. Wrap in plastic wrap and refrigerate for 20 minutes. Pre-heat oven to 180°C. Remove log from fridge and slice into discs as thin as possible (about 3mm). Transfer discs onto a baking tray lined with baking paper. Brush with olive oil and sprinkle with ground salt. Bake in pre-heated oven for 15 minutes. Remove tray from oven and flip the biscuits over. Bake for a further 15 minutes or until biscuits are golden and cooked through. Allow to cool completely (preferably overnight) before serving.