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A layer of seeds n rice syrup baked until crunchy and golden on parchment paper and broken into squares and edges crumbled

Seed Biscuits

Based on my pecan brittle recipe, this is a no-nut crisp and sweet alternative. It's also packed with loads of vitamins and Omega 3 fat.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 squares

Ingredients
  

  • 100 g raw sunflower seeds
  • 100 g raw pumpkin seeds
  • 20 g golden flaxseed
  • 40 g raw sesame seeds
  • 40 g shredded coconut
  • 140 g rice syrup preferably Biona

Instructions
 

  • Pre heat the oven to 170 fan, 190 electric or Gas 5.
  • In a bowl mix all the ingredients together.
  • Line a baking tray with baking parchment. Spread the mixture out. Cover with another piece of parchment and with the back of a spoon apply pressure and spread the mixture further out so that it becomes even and a uniform thickness.
  • Bake for 15-20 minutes until golden.
  • Remove from the oven and mark into squares while still hot.
  • Lift the parchment and place on a wire rack to cool and crisp up. Store in an airtight box for a few days.
  • This could be used as a healthier alternative to granola, just smash or crumble into a bowl and add your favourite milk.

Notes