Last updated February 1, 2019 by Lisa Richards, CNC

Pumpkin Seed Oat Biscuits

Pumpkin oat biscuits

These savory biscuits are inspired by Southwestern cuisine. Pumpkin seeds, dried thyme leaves, and cayenne pepper are three of the earthy, pungent flavors that make their way into the mix. You can use the pumpkin seeds raw, or toasted for an extra crunchy biscuit.

These biscuits make a healthy alternative to tortilla chips, so serve with soups, stews, salads or as an appetizer with a bowl of homemade guacamole or tomatillo salsa. The biscuits are nutritionally dense, full of healthy ingredients, and contain no added sugars at all.

This recipe uses oat bran, pumpkin seeds, almond flour, and arrowroot flour as its base. All of these are completely gluten-free and won’t inflame your gut in the way that glutenous flours will.

The evidence is now very strong that glutenous grains can cause gut inflammation in anyone, not just those who are Celiac. These biscuits are gluten-free and gut-friendly!

Another helpful feature of these biscuits is they are very easy to pack for snacks on the go. If you’re traveling, or just out and about, pack a few of these biscuits in your bag for when you’re hungry. You can also make a large batch and keep them in your pantry.

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4.13 from 16 votes
Pumpkin oat biscuits
Pumpkin Seed Oat Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18 biscuits
Author: Lisa Richards
  • cup oat bran
  • ¼ cup pumpkin seeds
  • cup almond flour
  • cup arrowroot powder
  • ¼ tsp salt
  • tsp. cayenne pepper
  • ½ tsp. dried thyme leaves
  • ¼ cup butter or coconut oil, cold and cubed
  • ¼ cup unsweetened almond milk
  • 1 Tbsp. pumpkin seeds
  1. Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, set aside.
  2. In the bowl of a food processor, add oat bran and pumpkin seeds and process for about 30 seconds. Add almond flour, arrowroot powder, salt, cayenne and dried thyme leaves. Process to combine, about 10 seconds.
  3. Transfer dry mixture to a medium bowl. Add cold, cubed butter or coconut oil and rub with your fingers to combine until mixture resembles breadcrumbs. Add unsweetened almond milk and stir until mixture comes together into a dough. Mix in remaining tablespoon of pumpkin seeds.
  4. Roll out biscuit dough between two pieces of parchment paper to about 1/4 inch thick. Cut into rounds and repeat with remaining dough.
  5. Bake biscuits for about 15 minutes or until edges just begin to brown. Cool completely, store in an airtight container.

Nutritious, tasty snacks like this are what the Candida diet is all about. If you’re looking for more ideas, check out our Ultimate Candida Diet program. It includes more than 100 tasty recipes for every meal and every stage of the Candida diet.

Filed under: Snacks
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  1. Alex says:

    5 stars
    Tasty & easy to make. I blitzed everything in the food processor, rolled and cut out, baked in 15mins. Perfect spread with some butter.

  2. Erin says:

    5 stars
    These are very delicious! Easy to make. My partner won’t stop eating them 🙂 Also, pretty yummy just with butter – agreed! After the cleanse, these taste like heaven!

  3. Trisha says:

    5 stars
    I love these!! I’m a bit surprised they’re allowed since they are a grain (albeit gluten free) and kinda high in carbs but they are so good! Like someone else said I also do the whole thing in my food processor and since my kitchen is tiny I don’t roll out the dough. Instead I shape it into a log and refrigerate until firm, then slice and bake. They go so well with guacamole!

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