Tag Archives: pepita seeds

Coconut Pepita and Chia Biscuits with Dark Chocolate


I have to admit, I’m more of a cake-kind-of-girl then a biscuit one. It’s not that I don’t appreciate a good biscuit. I do. Actually, I’m sharing this recipe with you now because this IS a good biscuit. It’s a great biscuit. It’s crunchy…not too sweet…and can actually be debated that’s it’s kind of healthy.

And what makes it so? Wholemeal flour is a good start – sure beats processed white.

Then there’s the pepita seeds – the pretty green seed taken from inside a pumpkin seed – which by the way are full of iron, magnesium and zinc.

LSA mix – ground linseed, sunflower, almond meal – is in here too. That adds some healthy omega-3 fats.

Chia seeds are full of calcium and high in antioxidants – apparently they have higher levels than blueberries! – and they replace the need for egg – remember this recipe?.

And coconut, well, I just love coconut…



These biscuits have a similar method to an Anzac biscuit, only they’re healthier.  The melted chocolate on top is totally optional and not altogether necessary. If I’m short on time I skip the melted chocolate part and leave them as is.

My kids love it when I bake these biscuits. Actually, my husband probably loves it just as much they do, maybe more. He’s a biscuit-kind-of-guy. He’s been known in the past to buy horrible supermarket biscuits. He practically has to sneak them in the door so I don’t give him a lecture on how foul they are, how full of processed rubbish they are, and how overly sugared they are – poor guy, must be tough being married to me.

He does love these though and if I’m trying to get him on board for some favour I need doing then a batch of these oh-so-good-biscuits are a great place to start.


If you want to make these for the kids to take to school, yet your having to follow strict school guidelines about no food with nuts (this is seriously out of control this whole allergy thing) then leave out the LSA mix and add an extra 2 tbsp wholemeal self raising flour. That keeps them nut free and school lunch-box-friendly.

Coconut pepita and chia seed biscuits with dark chocolate


100g butter

2 tbsp honey

1 tbsp chia seeds

1 tsp bicarbonate of soda

2tbsp hot water

160g wholemeal self raising flour

2 tbsp LSA mix (ground linseed, sunflower and almonds)

80g brown sugar

60g shredded coconut

70g pepita seeds

80g dark chocolate bits, plus extra for melting if desired

Pre heat oven to 175C OR 155C fan forced. Place the butter, honey, chia seeds, bi carb and hot water in a small saucepan. Stir over a medium heat till butter melts. Turn off the heat and set aside to cool for 10 minutes.

Place the wholemeal flour, LSA mix, brown sugar, shredded coconut, pepita seeds and chocolate bits in a medium size bowl, stir till well combined. Make a well in the center of the flour.  When the butter mixture has cooled add to the flour mixture and stir till dough comes together.

Line two trays with baking paper. Take a spoon of biscuit mix and roll it into a ball, place it on the lined tray then use your finger tips and palm of hand to flatten to a circular shape. Continue with remaining mix till all biscuits are rolled and flattened.

Bake in the oven for 18 – 20 minutes, or till golden and cooked through. Cool biscuits on a wire rack. If you are drizzling with the extra chocolate – this is optional and feel free to skip this step – place melted chocolate in a snap lock bag, snip off the end, and drizzle biscuits in a zig zag manner. Allow chocolate to set. Store the cold biscuits in an airtight container for 5-6 days.

Salad love – Lilly pilly, goats cheese and honey


There’s been much salad love this year. When I work from home I can mix together a salad in no-time. For me, salads are all about texture. There must be something crunchy, either a raw vegetable or toasted nut (I keep a small amount toasted on hand). There must be something soft – goats cheese, ricotta, feta are all excellent additions (i’m a sucker for cheese). There must be something sweet – peach, pear, raspberry and watermelon – to name just a few. There must be something sour – lemon, apple cider vinegar, or pickled vegetables. If I can get a cooked grain or pulse in there then that only adds to the balance of textures, and of course nutrition. And a salad just wouldn’t be a salad without a smooth extra virgin olive oil.

I took it as a challenge when my brother in-law offered me a kilo of lilly pillies the other day, freshly foraged from his back yard. I accepted them immediately with the after thought of “what do you do with lilly pillies?” Most recipes I researched are for jam, or chutney. I think I’ll do a small batch of both. But what else could I do with these lilly pillies?


The gorgeous pink fruit of the lilly pilly is know for being slightly sour. Tick. I could do a salad. I figured as long as the dressing had a sweet edge then that would balance the sharpness of the berries. Since red grapes have been going in my salads of late, it didn’t take long to figure out I could swap the grapes for lilly pillies and make one of my favourite combinations with goats cheese, toasted pepita and sunflower seeds. But as well as being sour, lilly pillies have a really interesting texture, kind of soft yet crunchy.

My husband reminded me that a few years ago, before we were married, I had a lilly pilly tree growing in the back yard of a previous house. It had been under my nose all that time. I was amazed that I’d never thought to use the berries, or that he never thought to tell me to use the berries! I read in Juleigh Robins book – Wild food , which by the way has some lovely recipes using Australian ingredients, that lilly pillies (also known as riberries) were always eaten by the East coast indigenous people of Australia from Victoria right up to Queensland. They’ve been eating them for thousands of years. They’d pick them straight from the trees and eat them raw. I had the proof. They can go in salads – i’m so impressed!


Next time you spot a lilly pilly tree in your area why not try foraging yourself some of these gorgeous little fruits, and hey, make this salad, why not?

Lilly pilly salad with goats cheese and honey

This recipe makes one small salad. If you can’t get your hands on lilly pillies, swap them for red grapes and swap the honey for balsamic vinegar.


A handful of rocket leaves, washed and picked

1/4 cup lilly pillies cut in half, tiny seed removed

1 tbsp soft goats cheese

2 tbsp toasted pepitas seeds and sunflower seeds

For the dressing

1 tsp honey

1/2 tsp seeded mustard

1 tbsp extra virgin olive oil

Wash the lilly pillies and cut in half with a small knife. Remove the tiny pip from inside, it should just kind of fall out. Place them in a bowl with the rocket, goats cheese, toasted pepita seeds and toasted sunflower seeds, toss lightly.

For the dressing combine the honey, seeded mustard and virgin oil in a small bowl, stir to combine. Drizzle the dressing over the salad and eat immediately.