When words fail...try chocolate.

Recipe for easy, crunchy, savoury ginger biscuits - delicious and sugar-free, gluten-free and dairy-free

I recommend making a batch so that when the craving hits you, the healthy option is right there!!

Although this recipe is for a savoury delight with absolutely no hint of chocolate, feel free to add cacao or chocolate chips. But frankly, I like it just the way it is.:-)

Recipe for crunchy, savoury, ginger biscuits


1 cup millet flakes 

1 cup brown rice flour (and extra for rolling)

1 tsp baking powder

1 tbsp sunflower seeds (gently toasted for extra crunch)

1 tbsp sesame seeds

1 tbsp pecans, (activated if possible)

1 tsp ground ginger

2 tsp za’atr

1/4 cup olive oil

Himalayan salt



Preheat the oven to 190˚c.

In a bowl blend all the dry ingredients except the pecan nuts.

Roughly break up the pecan nuts in your hands and mix them in. 

Add the olive oil and blend well until all the mix is covered.

 Start adding water a few teaspoons at a time and bind with your hands to make a soft dough. Spilt the dough into two balls.

Roll each one out gently on a floured surface to about 3mm - 5mm thickness and make shapes with a pastry cutter. Alternatively roll on the baking tray and simply score With a knife. 

 Put on a baking tray in the oven for 15 minutes at 190˚c or until golden brown. (Duration depends on the thickness.)

 Leave to cool on a wire rack.