Savoury Chickpea Onion Biscuits – a delicious recipe with brown rice flour, chickpea flour, salt, arrowroot, gluten free, cumin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Get the fatty coconut milk, not the ""light"" variety. The meaty coconut goodness will condense at the top, leaving about an inch of watery stuff in the bottom. Don't shake the can - simply open the top, spoon out the thick coconut part, and pour off the watery stuff. The watery part can be discarded, or drunk (tastes light and sweet), or you can put part of it back into the biscuit mixture if it needs more liquid.", "Chop the onion, as fine or coarse as you prefer.", "Mix the rest of the ingredients. Add the chopped onion and mix. Add the coconut goo and mix until fluffy like mashed potatoes.", "Spoon onto baking sheet or into greased muffin tin. I prefer using a muffin tin - they just look so nice and well-shaped, and they are less likely to burn.", "Bake for 35 minutes @ 450 degrees F."]
252
kcal
Calories
1
g
Fat
52
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup brown rice flour, 1 cup chickpea flour, 1/2 teaspoon salt, 1 tablespoon arrowroot, and more.
Yes, Savoury Chickpea Onion Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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