Curly Dock Seed + Ginger Biscuits
This is a great way to utilise a common weed, adding richness and crunch!
It often grows in parks and in the countryside along the roads.
Processing the Seeds:
It's incredibly tedious work to remove the husks from the seeds so don't worry
too much about this, the husks are totally fine to consume and contain
1. Gather brown seed heads into a large bag or box by simply cutting the stem
with scissors or a knife. This is easier than trying to remove the seeds from
the plant there and then and losing many on the ground. You can also gather
green seed heads as they can be hung upside down in a cool, dry spot at home
to eventually turn brown.
2. Pull the seeds and husks from the stem and place in a bowl or container.
3. Pick out the leaves and any other bits and pieces, including any bugs!
4. Pre-heat your oven to a low temp (my fan-forced oven is usually on 120-ish
degrees Celsius), spread seeds and husks in an even and thin layer across an oven tray lined with baking paper then bake for about 30 mins, depending on your oven the time will differ. It's advised to check on the seeds regularly, stir as needed and remove them from the oven once the colour becomes dark and relatively even over all seeds/husks.
5. Allow to cool then use a coffee grinder or some type of food processor/chopper gadget to grind seeds and husks down to flour or 'meal'.
6. Store in a jar in the cupboard to use when needed.
Please note: the seeds are semi-hard once roasted so they won't all break down fully, allowing for a nice crunch and texture when added to recipes.
3/4 cup roasted and ground curly dock seeds
1/2 cup organic green banana flour
3-4 tbsp organic ginger powder
Pinch of pink salt
2 tbsp grass-fed ghee, melted but not hot
3 tbsp raw honey
- Oven tray
- Baking paper
- Mixing bowl
- Cooling rack
- Wooden spoon
Pre-heat oven to 170 degrees Celsius and line an oven tray with baking paper
Combine dry ingredients in a mixing bowl and stir
Add remaining ingredients and combine thoroughly to form a sticky dough
Use your hands to form a ball then separate into smaller balls, about 1 tbsp worth
Place each small ball on the oven tray and press down with a fork to create a nice 'biscuity' look
Bake for about 15 mins but check sooner in case your oven cooks quicker, you want to avoid the edges darkening too much and the biscuits becoming too dry. A light brown on the base/edges is enough.
Remove from the oven, transfer each biscuit to the cooling rack and allow to cool before eating
These should last 1-2 weeks in an air-tight plastic container or glass jar in the pantry.
Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts
ALWAYS USE CAUTION WHEN GATHERING AND CONSUMING WILD FOODS.
ENSURE ACCURATE IDENTIFICATION IS MADE AND YOU UNDERSTAND THE POTENTIAL HEALTH ISSUES ASSOCIATED, SUCH AS WITH FOODS HIGH IN OXALATES ETC.
TRY TO SOURCE ONLY FROM CLEAN ENVIRONMENTS. E.G. NOT CONTAMINATED WITH TOXIC WEED SPRAYS.
Did you make and like this recipe?
Or other recipes of ours?
Let us know! Please pop a 5-star review on our Google page!