Lemon Thyme Cashew Biscuits

Lemon Thyme Cashew Biscuits

By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 16 servings, gluten-free, vegan.

Baking with cashews couldn’t be simpler.


  • 1 ½ cup gluten-free flour of your choice: pea, broad bean, buckwheat, rice, or quinoa)
  • 1/2 cup cold pressed olive oil
  • 1 lemon, juiced + its zests
  • 2 teaspoons husk powder or xanthan
  • 1 tablespoon fresh thyme leaves
  • ½ cup organic cane sugar
  • ½ cup whole raw cashew nuts
  • ½ cup water
  • 1 tablespoon baking powder


  1. Pre-heat the oven to 400F.
  2. In a big bowl, mix the flour and oil together with a fork, until you have a sandy texture and the oil is evenly distributed throughout the mixture.
  3. Then add all the dry ingredients and mix again.
  4. Pour the water and lemon juice in the middle of the bowl and mix with a spoon. Finish by using your hand to form a ball of dough.
  5. Roll the dough into a sausage shape, about 10 inches long. Slice the dough into 16 pieces and lay each piece on a cookie sheet pan.
  6. Bake in the oven at 400F for 15 minutes.
  7. Enjoy!