Sunflower biscuits

August 20, 2021

Sunflower  biscuits

Soft, chewy and sweet! Pepo Farms version of a gluten free Anzac biscuit using sunflower seeds, sunflower oil and sunflour. You can also adapt this recipe with 1/2 Sunflour and any other nut flour from the Pepo range (hazelnut, walnut, pecan etc). These biscuits once cooked and cooled can also be blitzed for delicious gluten free cheesecake bases. Everyone found it difficult to stop at one when Scott baked them for our team lunch!

These biscuits are:

  • Gluten free
  • Nut free if you use the sunflower only recipe
  • Full of selenium, vitamin E and magnesium

You'll need:

  • 130g unsalted butter, softened
  • 200g brown sugar
  • 175g raw sugar
  • 100g Artisan Mills Sunflower Oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250g Artisan Mills Sunflour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 160g rolled oats
  • 60g desiccated coconut
  • 130g Artisan Mills Sunflower seeds


  1. Preheat oven to 180°C
  2. Line baking sheets with baking paper
  3. Beat softened butter, both sugar and vanilla until light and creamy. Scrape down sides of bowl to ensure even texture
  4. Add eggs 1 at a time. Beat well after each addition
  5. Add Sunflower oil and mix until well combined
  6. In a separate bowl sieve flour, baking powder & baking soda. Use the back of a spoon to break up any pieces of baking soda then empty anything left in the sieve into the bowl
  7. Add sunflower seeds, coconut & oats to dry ingredients. Mix
  8. Add dry ingredients to wet ingredients. Mix until just combined. Do not over mix
  9. Mixture will be a bit wet. Let mixture rest for 5 minutes. This allow the Sunflour to absorb the additional moisture. Use this time to start washing up or have a coffee.
  10. Drop spoonful’s of biscuit mixture 5 cm apart on your prepared trays.
  11. Bake for approx. 12-15 minutes until biscuits are golden around the edge.
  12. Allow biscuits to cool for 5 minutes on tray before removing biscuits and placing on wire racks to cool


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