• Society Garlic and pumpkin seed biscuits (Ecobotanica)Source: Ecobotanica

These gluten-free biscuits are not cooked at high temperatures, but are dehydrated instead (or cooked in a low oven) to retain flavour and nutrients.

Serves
8

Preparation

15min

Cooking

4hr

Skill level

Easy
By
Average: 4.7 (6 votes)
Yum

These biscuits freeze well once made, too.

Ingredients

  • ⅓ cup sundried tomatoes
  • ¼ cup warm water
  • 1½ cups pepitas (pumpkin seeds)
  • ½ cup pecans
  • ½ cup golden flax meal
  • ½ cup pitted black olives
  • 1 tsp oregano leaves
  • 1 tsp thyme leaves
  • 1 tbsp society garlic leaves, snipped (see Note)
  • ¼ cup society garlic flowers
  • salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time: 10 minutes

Soak the sundried tomatoes for 10 minutes in ¼ cup warm water. Drain and keep the soaking water as you’ll be using it later. Chop the tomatoes with kitchen scissors.

Put the pepitas and pecans into a food processor. Process until you have fine crumbs. Add flax meal, chopped sundried tomatoes and the soak water, olives, oregano, thyme and society garlic leaves and flowers, salt and pepper to taste. Process on low speed until the herbs are combined and the mix is sticky.

Spread onto a dehydrator tray or biscuit tray lined with a non-stick sheet or parchment. Mark into squares. Dehydrate at 40°C for 4 hours, or 2 hours in an oven on its lowest temperature setting. 

Flip the whole sheet of biscuits over and dehydrate a further 6-8 hours (about 2 hours in the oven) until crisp. Remove from the tray and break into pieces. Store in an airtight container in the pantry or freezer.

 

Notes

•Society garlic (Tulbghia violacea)  is also known as wild garlic. This aromatic clumping herb will provide you with abundant pretty mauve flowers and mildly garlic flavoured leaves. Society garlic blooms for eight months of the year, from spring through to autumn. Mix the flowers into butters or cream cheese, or use as a garnish on soup or in salads. 

• If the biscuits go soft, just pop them back into the dehydrator or oven a few minutes.

 

Recipe and images from A Delicious Bunch by Linda Brennan (ecobotanica, pb, $39.95).