Pineapple marmalade biscuits recipe


Sweet biscuit with fresh fruit pineapple marmalade filling.


For Biscuit
  • 1 cup of soaked cashews
  • 1 tsp orange zest
  • 1 young Thai coconut flesh
  • 2 tbsp black raisins
  • 1 tbsp sesame
  • 2 tbsp sunflower seeds (whole seeds)
  • 1 tbsp tahini
  • 2 tbsp agave nectar
  • Salt
  • Water as needed
  • 1 tbsp coconut oil
For Pineapple Marmalade
  • ½ pineapple chopped
  • 5 tbsp brown natural sugar
  • 1 tbsp psyllium husks
  • Orange juice
How to Make It
    For Biscuit
  1. In a food processor pour some water and add the coconut oil, the agave nectar, the tahini, the cashews and process.
  2. Add the dough into a bowl with the rest of the ingredients and mix well.
  3. On a dehydrator sheet make thin cookie shapes. Dehydrate until they turn crispy; for about 14-16 hours.
  4. For Pineapple Marmalade
  5. In the blender put the ingredients and blend.
  6. Apply on a dehydrator sheet in a layer 1 ½ inch thick.
  7. Dehydrate 3-4 hours until it turns sticky.
  8. Cut into the desired shapes to fill the biscuits, using a cookie mold or cutter.
  9. Fill the biscuits. Keep refrigerated afterwards.

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