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Carrot and Garlic Savoury Biscuits


Yummy gluten-free savoury biscuits………………..


  • 100g grated carrot (you want nice juicy carrots so that the grated pulp is juicy too)
  • 150g buckwheat flour (or other gluten-free flour)
  • 1 teasp Herbs de Provence
  • 1 teasp garlic powder
  • 0.5 teasp Himalayan salt
  • 3 tablespoons melted coconut oil
  • A little water may be needed


  • Line a baking sheet with greased baking paper
  • Preheat oven to Gas Mark 4.
  • Place all the ingredients except the oil in a processor and whiz around until broken up.
  • Then add the melted coconut oil. This should make a stiff paste. If not (e.g. if carrot is dry), add a little water. Can place in fridge for 30 mins to make easier to shape.
  • Spoon out mixture and shape into balls. You should get about 18 – 20 small balls.
  • You want to flatten each of these to about 3mm thick.
  • Place a small piece of baking paper on top of a ball. Place a flat bottomed mug on top and press down to the required thickness.

Preparing carrot and garlic biscuits

  • Alternatively, you can put the whole mixture straight onto the lined baking sheet, and roll out. To do this, use a large piece of baking paper; place on top of dough, then roll out. Divide up into “squares” using a knife.
  • Bake for approx 10 mins each side. This makes soft textured biscuits.
  • Allow to cool before removing. Store in an air-tight container.

Enjoy 🙂