Tahini Biscuits
This week’s recipe is a treat for afternoon tea. These biscuits (crunchy cookies) came from an Ayurvedic recipe that Andrea who just graduated from the vegan chef training made. So grateful for her recipe. The biscuits contain tahini and you would think you would need to be a tahini lover to like these. Think again, Mak doesn’t like tahini but he loves these biscuits, claiming they are the best ever. It is a great way to get tahini to those who don’t love it (is that even possible- I am the biggest tahini lover around). Tahini is packed with iron, selenium, calcium and zinc. It also contains thiamine B1 that is essential for breaking down carbohydrates. These biscuits are a must try and I think you could experiment with adding other ingredients to them like cardamom, ginger or currants.
Tahini Biscuits
Ingredients
⅔ cup tahini
½ cup maple syrup
2 tsp vanilla paste
2 pinches salt
2 cups almond meal
2 tbsp cocoa nibs
Method
- Turn the oven on to 170°C and line two baking trays with baking paper.
- Heat up the tahini, maple syrup, vanilla and salt in a small saucepan and mix until all combined. Remove from the heat.
- Fold in the almond meal until all combined.
- Make balls of the mixture and then flatten into biscuit shapes and press a few cocoa nibs into each biscuit.
- Bake for 10 minutes then turn off the oven and leave them in the oven for 5 minutes, then take out and leave on the tray for a further 5 minutes.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Have a wonderful week everyone.
Veet
