Tahini has a great source of nutrients; rich in thiamin, zinc, copper and important minerals such as calcium, as well as magnesium and iron. Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant and anti-inflammatory benefits. They’ve also been shown to help lower cholesterol.
Sometimes these healthier options can be disappointing, but this gluten and sugar free biscuit recipe from The Modern Baker tastes great with a proper biscuity crunch that leaves you satisfied and with the health benefits!
- 120g Tahini
- 1 ½ tbsp extra virgin olive oil
- 125g maple syrup
- 1 tsp vanilla extract
- 215g ground almonds
- 1 tsp baking powder
- sesame seeds, for topping
- Preheat the oven to 180°C / gas mark 6. Line a baking tray with baking parchment.
- Melt the tahini, olive oil and maple syrup in a pan.
- Mix the ground almonds and baking powder in a bowl.
- Add the melted tahini mix to the dry ingredients and mix together.
- Divide into tablespoon sized balls and flatten with the palm of your hand.
- Dip one side of each biscuit in a bowl of sesame seeds.
- Bake for 15 minutes until golden brown around the edges.
- Let the biscuits cool and firm for 10 minutes before transferring to a cooling rack.
*If you’re allergic to sesame seeds, you shouldn’t eat Tahini