The last few weeks I have spent a lot of time in the kitchen making a huge range of desserts. Why? I enrolled in Deb Durrant’s Sweet online course to learn more about raw plant-based desserts, the art and science. I have learnt so much and I’m looking forward to creating more of my own recipes with my new knowledge.

My first treat that I am going to share is my Spiced Apple Biscuits. I have never made raw biscuits before, in part because I didn’t know how and I had also never found a recipe. Until now. These biscuits are SO moorish and are lovely with a cup of chia tea, in front of the fire.

Spiced Apple Biscuits

A lovely biscuit to have with a cup of tea
Prep Time45 mins
Dehydrating Time1 d
Total Time1 d 45 mins
Course: Snack
Cuisine: Sweet
Keyword: Dairy free, Dehydrator, Essential Oils, Raw, Vegan
Servings: 40 biscuits
Author: Vicki Cook


  • Dehydrator


  • 1/4 cup + 2 Tbs almond flour
  • 2 1/4 cups cashew flour
  • 1 3/4 cup oat flour
  • 1/2 cup sun-dried apple chopped
  • 1/2 tsp ginger powder
  • 1 tbs coconut sugar
  • 1/2 tsp cardamom powder
  • 1/4 tsp celtic sea salt
  • 1/2 cup date paste
  • 1 drop doTerra Cassia Essential Oil


Prior Preparation:

  • Soak dried apple in 3/4 cup of filtered water. Add 1 drop of doTerra Cassia Essential Oil to the soaking apples. Leave to soak for 1 hour.
  • Make Almond Flour, Cashew Flour, Oat Flour and Date Paste. 

Spiced Apple Biscuits:

  • In a large bowl mix the almond flour, cashew flour, oat flour, ginger powder, coconut sugar, cardamom and celtic sea salt.
  • Drain the apple pieces, reserving the soaking water. Add the drained apple pieces to the bowl and mix through.
  • Add the date paste and 2 Tbs of the reserved apple soaking water to the mixture and and gentle mix it through the dry ingredients to form the biscuit dough.
  • If the dough is dry add more apple soaking water, 1 Tbs at a time.
  • Place the dough between two Teflex dehydrator sheets and roll the dough out to about 0.5cm thick.
  • Using a biscuit cutter, cut out the biscuits.
  • Place the biscuits on the dehydrator mesh sheets and dehydrate for 12 hours at 46C.
  • Turn the biscuits over and continue to dehydrate for another 8 – 12 hours. This will depend on how chewy or crunchy you like your biscuits.
  • Allow to cool before storing


See How to Recipes for Almond Flour, Cashew Flour, Oat Flour and Date Paste
Store and Serve:
Store in an airtight container in the fridge.
Serve with your favourite cuppa