My eldest daughter Zoe has an obsession with tahini. She loves it in all it’s forms. I’ve been making tahini salad dressing, black tahini banana bread and now I’ve whipped up a batch of tahini biscuits.
Tahini is the paste of ground sesame seeds. It has a lovely nutty taste and is a fantastic source of calcium.
If you’re looking for a refined sugar free, gluten free, vegan and delicious biscuit to have with your afternoon cup of tea I urge you to give these a go.
90mls maple syrup
90mls treacle (you could use honey, molasses or golden syrup here)
zest of an orange
2 teaspoons vanilla
2 1/4 cups oat flour (this can be made by processing rolled oats in a food processor until your get a flour consistency. Alternatively, you could use plain or GF flour instead)
150g almond meal
1 teaspoon bicarbonate of soda
Poppy seeds, sesame seeds or flaked almonds for dipping
With an electric or stand mixer blend together maple syrup, treacle, tahini, orange zest and vanilla. Beat for a few minutes until well mixed and fluffy.
Mix in oat flour and bicarb soda.
Roll into teaspoon size balls and roll in seeds or almonds. Flatten slightly and place on baking tray. Refrigerate for 30 mins.
Heat oven to 180 degrees. Bake biscuits for 10-15 mins.
Cool on trays.