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Crunch or Dunk

Crunch or Dunk Collage


Crunch or Dunk

These biscuits are extremely delicious! Guaranteed! Seriously! The texture and the taste is beyond any packet of biscuits purchased off the shelf, they are quick and easy to make, are gluten free, nut-free*, and made from wholesome nutrient dense goodness so that you are left satisfied and not in the need to go delving back into the pantry for more. Guilt free snack.

1 Cup sesame seeds
2/3 Cup sunflower seeds
1 Cup quinoa flakes
2/3 Cup raisins or sultanas
2/3 Cup coconut flour
1 1/2 tsp ground cinnamon
1/2 tsp fine sea salt
90 mL mild olive oil or almond oil
1/2 Cup maple syrup (or honey)
1/3 Cup brown rice syrup
2 tsp vanilla extract

Preheat oven to 150 degrees celcius. Spread the seeds and quinoa on separate ungreased baking trays and toast in the oven for 8-10mins, or until fragrant and golden. Remove and turn the oven up to 180 degrees celsius.

Soak the raisins / sultanas in boiling water for 10-15 mins.

In a food processor, put half of the seed and quinoa mix and grind to a fine meal. Add the remaining seed mix, flour, cinnamon and salt. Pulse a few times to combine.

Whisk together the oil, sweetness and vanilla. Add the dry ingredients to the wet and stir to combine, mix in the drained raisins, the consistency should be quite thick and wet. Note if the mixture doesn't seem wet add some water a tablespoon ata time.

Using a spoon, drop tablespoons of the batter onto baking trays lined with baking paper. Press to flatten so they are about 1cm thick. Leave space between each in case they spread.

Bake for 15-20 mins, or until golden brown.


Replace the seeds with your favourite nut

Substitute the raisins with chocolate. Either chop your organic fair-trade dark chocolate into small pieces and mix in at end, or, add when pulsing with flour mixture which creates a delicious chocolate crunch biscuit ready for dunking.


I have rediscovered and adapted this recipe from an aptly named gorgeous back to basics cookbook 'Nourish' by Stephanie Willaton.