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+ servings

Simple Apricot biscuits (gluten free, dairy free, nut free and egg free

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 25 biscuits


  • 150 grams dried apricots (you can do a mix of apricots/dates for variation)
  • 150 grams pepitas/pumpkin seeds
  • 80 grams dessicated coconut (220 preservative FREE!)
  • 80 grams coconut oil (you can use butter if preferred)
  • 80 grams tapioca or arrowroot flour
  • 80 grams rice malt syrup or maple syrup
  • 1/2 teaspoon ginger, cinnamon or vanilla bean for added flavour optional


  • Preheat the oven to 180C/350F, fan-forced (add 10 degrees if not fan-forced.
  • Prepare a baking tray by rubbing olive oil or melted butter or coconut oil over it, and then lightly dusting with whatever flour you have at hand and tapping off the excess - that's your grandma-style non-stick surface ready to go.
  • Blend on high your dried apricots and pepitas together until a coarse meal texture. In a thermomix, I do this for 10 seconds on speed 8.
  • Add all of your other ingredients and blend for a further 10 seconds to combine well
  • Roll a walnut-sized ball into the palm of your hand and flatten between your hands to make your biscuit shape, and place on the baking tray
  • Bake for 20 minutes approximately or until the biscuits start to brown and you're done