Here’s a wholesome, crunchy, and protein-packed Nut and Seed Biscuits recipe — perfect for snacking, cheese boards, or even as a healthy cracker substitute. 

 Nut and Seed Biscuits

Ingredients

• 1 cup rolled oats
• ½ cup whole wheat flour (or all-purpose flour)
• ½ cup mixed nuts (almonds, walnuts, pecans, or cashews), roughly chopped
• ½ cup mixed seeds (pumpkin, sunflower, sesame, chia, or flax)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil or melted butter
• ½ tsp salt
• ½ tsp baking powder
• ¼ cup water (adjust as needed)

Instructions

1. Prepare the Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, flour, chopped nuts, seeds, baking powder, and salt.
3. Add honey (or maple syrup) and olive oil. Stir to combine.
4. Slowly add water, mixing until a thick dough forms (not too sticky).

2. Shape the Biscuits

1. Roll dough into small balls (about 1 tbsp each).
2. Flatten into round biscuit shapes (about ¼ inch thick).
3. Place on the prepared baking sheet, leaving space between them.

3. Bake

1. Bake for 15–18 minutes, or until golden brown and crisp.
2. Let cool completely on a wire rack (they firm up as they cool).

4. Serve & Store

• Serve with cheese, dips, or enjoy as a healthy snack.
• Store in an airtight container for up to 1 week.

 Variations

• Savory: Add ½ tsp garlic powder, black pepper, or dried herbs (rosemary, thyme).
• Sweet: Add 2 tbsp brown sugar or dried cranberries/raisins.
• Gluten-Free: Use almond flour or oat flour instead of wheat flour.

Would you like me to also give you a crunchy version (like crispbread) with just seeds and no flour at all?