Paleo Penpals Swap - Gluten Free Digestive Biscuit Recipe

We signed up for the Paleo Penpals swap and created a gluten free digestive biscuit recipe using the ingredients we were sent by the lovely Diana in Estonia.

Diana sent flaxseed flour, some local honey that she had mixed with pollen and propolis, and some very unusual cranberry flour.

Part of the Paleo Penpals Swap this gluten free digestive biscuit recipe is made from Estonian Cranberry flour from

The idea of cranberry flour was very exciting and it has made me wonder about the possibility of creating all kinds of fruit flours to work with in the future, something which would never have crossed my mind if it hadn't have been for this swap.

Gluten Free Digestive Biscuits - Nutritional Info

Part of the Paleo Penpals Swap this gluten free digestive biscuit recipe is made from Estonian Cranberry flour from

These little biscuits are made using ground flax seeds which are considered to be a strongly anti-inflammatory food. They pack quite a high protein load for such a little seed, as well as being a great source of manganese, copper, phosphorous and magnesium and a good source of iron, zinc and selenium.

Sunflower seeds are a good source of pantothenic acid, phosphorus, copper and manganese, but are considered to be highly inflammatory so you won't want to be eating them very often.

Cranberry flour is packed full of vitamin C and antioxidants - cranberries are second only to blueberries in the antioxidant stakes!

Digestive Biscuit Ingredients - makes 12

  • 100g ground sunflower seeds
  • 50g ground flax seeds
  • 25g cranberry flour (omit if unavailable and just add extra ground sunflower seeds)
  • 60g honey
  • 50g coconut oil
  • 1 tsp baking powder (2:1 mix of cream of tartar and bicarbonate of soda)


  1. Preheat the oven to 180C /350F/gas mark 4
  2. Grind the seeds and sieve into a large bowl.
  3. Add the cranberry flour and baking powder and mix thoroughly.
  4. Add the coconut oil and honey and combine well.
  5. Form into a ball and refrigerate for 15 minutes.
  6. Carefully roll out to a thickness of roughly 3mm and cut out with a round biscuit (cookie) cutter.
  7. The dough is quite delicate, so really carefully pick up the biscuits using a flat fish slice and place on a greased baking sheet, alternatively we find that silicon baking sheets are excellent for this.
  8. Bake for for approximately 10 minutes - watch them and check after about 8 as they will burn quite quickly.
  9. Cool and enjoy with a nice cup of tea, or alternatively crumble them up and use them as a base for other sweet treats. 

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