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Snacks, Gluten free, Brunch, Breakfastdanielle coppermanComment

Makes 15-20 Biscuits (depending on size)

2 1/2 Cups Almond Meal
3/4 Cup Buckwheat Flour
1/2 Teaspoon Himalayan Pink Salt
1 Teaspoon Bicarbonate of Soda
1 Tablespoon Fresh Sage, chopped
2 Sprigs of Fresh Rosemary, chopped
1/2 Large Sweet Potato, steamed or baked, then pureed.
1/2 Teaspoon Ground Chia Seeds, optional
1/4 Cup Olive Oil
1 Teaspoon Apple Cider Vinegar
1 Tablespoon Agave or Date Syrup


Start by baking the sweet potato at 200c for 45 minutes, or until completely soft. Meanwhile, mix the flours together in a large bowl. 
When the sweet potato is soft, turn the heat of the oven down to 170c and puree it in a blender or food processor with the oil, salt, cider vinegar, fresh herbs, natural sweetener, until smooth. Pour the puree into the dry ingredients and mix with a wooden spoon. Add more buckwheat flour if the mixture is too sticky. Knead together and massage with your hands to help the ingredients come together. Flour a surface and roll out the dough until it is about 2-3mm thick. Use shaped cutters or a sharp knife to cut into circles or rectangles. Arrange on a baking tray lined with baking paper or greased with a little coconut oil.

Bake for 15-20 minutes.