I’m always looking for ways to boost Gracie’s calcium levels, so when I came across this recipe from Jessica Sepel I HAD to make them!
They’re dairy and gluten free.
Original recipe can be found here
Tahini ShortbreadPrint Recipe
- 2/3 cup coconut flour
- 4 tbsp chia seeds
- 2/3 cup desiccated coconut
- 2/3 cup raw almonds
- 4 heaped tbsp. hulled tahini
- 3-4 tbsp maple syrup/raw honey
- A big pinch of celtic sea salt
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 cup warm water
- Extra almonds, cinnamon and tahini to dust
Preheat oven to 180C/350F
Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.
Bake for 10-12 minutes until golden around the edges.
Drizzle with extra tahini and sprinkle with cinnamon.
This recipe calls for almonds, I replaced with Macadamia nuts to fit in with Gracie's special dietary requirements.