Buckwheat and Chia Biscuits

Gluten free allergy friendly buckwheat and chia seeds biscuits for toddlers

Have you ever taken the time to read the nutrition panel on baby bikkies? It’s shocking. No, really. It is! We shouldn’t eat too much sugar. Little people in particular, with their tiny teeth and developing systems should not eat too much sugar. But if you look at the nutrition panel on most kiddie snacks, I challenge you to find one thing that is not 40% sugar. Sweetened with fruit juice? Still sugar. All fruit? It’s going to to 100% dehydrated and concentrated, therefore still sugar. Better than a Mars bar because there is fibre in the equation, but still sugar!!

Even the organic, health food-y ones don’t stack up. The only ones I’ve found that are half way decent are the Rafferty’s Garden Sweet Potato, Pomegranate & Mixed Berry Bars. But I know home cooking is a better option, and I have dreamed up these buckwheat and chia biscuits to satisfy the afternoon sweet tooth without going crazy.

These biscuits are light, nutrition dense, high in fibre and healthy oils, TASTY, and filling. I’ve used a little fruit for some interest, but I think I am going to make some for husband and me that have dark choc chips. Yeah, defeats some of the sugar argument but chocolate has health benefits!

Kids will love to get involved in the cooking here – let them have control of the wet bowl and watch the chias soak up the wet ingredients. Heaps of fun!


Buckwheat and Chia Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 cup buckwheat flour
  • 1 egg
  • ½ cup rice malt syrup, warmed and runny
  • 3 Tablespoons chia seeds
  • 2 Tablespoons coconut oil, warmed and runny
  • 2 Tablespoons warm water
  • 5 finely chopped dried apricots or 2 Tablespoons of any other dried fruit (or chocolate!)
  • 1 teaspoon vanilla paste
  • ¾ teaspoon baking powder
  • spices to match, think cinnamon, nutmeg, ginger...
  1. You will need two bowls: one for the dry ingredients and one for the wet ingredients.
  2. In the wet bowl, add water, chia seeds, egg, coconut oil, vanilla, fruit, and rice malt syrup. Mix thoroughly.
  3. In the dry bowl, combine remaining ingredients.
  4. Add contents of dry bowl to wet bowl and mix thoroughly. Cover, and let sit in the fridge for an hour. This will give the chia seeds an opportunity to soak up more of the liquids.
  5. Heat oven to 180 degrees centigrade. Line baking trays with baking paper or grease with coconut oil.
  6. Take ¾ to 1 Tablespoon of mixture for each biscuit, taking care to give them room to spread.
  7. Bake for 13 minutes, or until evenly browned.
  8. Will keep for a few days, but chia seeds continue to soak up water so they may become sticky. Just reheat in the oven to reduce any tackiness.
  9. Will freeze quite well. Defrost in fridge and reheat gently in oven.