Gluten-free, Vegan & Cyclical Keto-friendly with Seasonal Slow Carbs

walnut biscuits vegan

Prep: To “activate” your walnuts, soak 1 cup of raw walnuts in warm filtered water with 1/4 tsp of fine sea salt over night then rinse well.


1 cup activated raw walnuts  

1/2 cup fine blanched almond flour 

1/2 cup cassava flour  

1/2 cup olive oil 

1 tbsp apple cider vinegar 

2 garlic cloves peeled and minced 

3 eggs 

1/2 cup baked purple potato  

1 tsp fresh tarragon  

1/2 tsp ground white pepper 

1/2 tsp ground turmeric 

1/2 tsp baking powder 

1/4 tsp ground cumin 

1/4 tsp fine sea salt 

walnut biscuits


Blend all ingredients in your food processor with an S blade until well combined. Your batter will be thick. Roll your dough into cookie balls using your hands. Don’t flatten them out with a fork! Place them on a cookie tray lined with parchment paper and lightly grease your parchment with coconut oil /olive oil. Bake your cookies for 22-25 minutes at 350 F. Take them out of the oven, set them on a cooling rack and allow them cool to room temperature. Store in the fridge.