These biscuits are addictive with a crunchy texture and a nutty sesame flavour. Andree has recreated her mother’s sesame biscuits that she ate growing up. This recipe is paleo and dairy free.
Recipe:
- 1 1/4 cups of blanched almond meal
- 1/4 tsp himalayan or celtic sea salt
- 1/2 tsp baking soda
- 1/3 cup maple syrup
- 1/3 cup tahini, unhulled or hulled
- 1 tbsp vanilla extract
- 1 tbsp coconut oil, melted
- 1/4 cup sesame seeds, hulled or unhulled for topping
Method:
- You will need two bowls, one small bowl for wet ingredients and one larger bowl for dry ingredients.
- Combine almond meal, salt and baking soda in the larger bowl, mix well and set aside.
- Using the smaller bowl, mix the remaining wet ingredients until combined.
- Pour the wet mixture into the larger bowl and mix to form a dough.
- Roll dough into 1’’ balls, flatten using your finger tips, then dip into sesame seeds.
- On a baking tray lined with greaseproof paper, place each biscuit 1/2 ‘’ – 1’’ apart.
- Bake at 175 degrees for 8-10 minutes until golden
- Cool completely, then store in an air tight container
Use an ice cream sccop to form even sized biscuits when forming your dough into balls.
