Sunflower seed and currant biscuits Recipe

Name: Sunflower seed and currant biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarse oat flour; 1 cup cornmeal; ½ cup brown rice flour; ½ cup barley flour; 8 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves; 1 cup sunflower seeds, shelled; 1 cup currants; ½ cup soy oil or ½ cup safflower oil; ¾ cup barley malt or ¾ cup brown rice syrup; 2 cups plain soymilk or 2 cups milk (approx)

Servings: persons

2 cups coarse oat flour
1 cup cornmeal
½ cup brown rice flour
½ cup barley flour
8 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup sunflower seeds, shelled
1 cup currants
½ cup soy oil or ½ cup safflower oil
¾ cup barley malt or ¾ cup brown rice syrup
2 cups plain soymilk or 2 cups milk (approx)

1
Preheat the oven to 400 degrees F.
2
In a large bowl, combine the oat flour, cornmeal, rice flour, barley flour, baking powder, salt, cinnamon, ginger, cloves, sunflower seeds, and currants; mix well.
3
Make a well in the center of the flour mixture, add the oil and barley malt/brown rice syrup.
4
Add a little soy milk and begin to mix, by hand or using medium speed with electric mixer.
5
Add only enough of the soy milk to hold dough together, so it is not crumbly dry, but is not like liquid.
6
Drop about 2 tablespoons of the dough at a time onto lightly greased tray and bake 15 to 20 minutes, or until browned.

1210

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups coarse oat flour, 1 cup cornmeal, ½ cup brown rice flour, ½ cup barley flour, and more.

Yes, Sunflower seed and currant 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.

Sunflower seed and currant biscuits

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