Tahini Biscuits

Gluten-free tahini biscuits made with buckwheat, ground almonds and maple syrup. Nutty, lightly sweet and perfect with a cup of tea.

I grew up with homemade biscuits made with butter and sugar, so these are my own little twist on the classic. Tahini and maple syrup bring a gentler sweetness, while buckwheat adds its lovely earthy taste—great for anyone who needs or prefers to avoid gluten.

• 

• 

---

What you need for 12 biscuits:

• 90 g buckwheat flour

• 60 g ground almond

• 4 tbsp maple syrup

• 4 tbsp tahini

• 1 tsp vanilla extract

• ½ tsp baking soda

• black & white sesame seeds for coating

The recipe:

1. In a bowl, mix the wet ingredients: maple syrup, tahini and vanilla extract until fully combined.

2. In a separate bowl, combine the dry ingredients: buckwheat flour, ground almonds and baking soda. Add it to the tahini mixture in 3 batches. The dough will be thick and sticky, so it is easiest to bring it together with your hands.

3. Divide the dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds pressing the ball down to form a 5 mm thick disc.

4. Chill the discs in the fridge for about 30 minutes. In the meantime, preheat the oven to 180°C and line a baking tray with parchment paper.

5. Place the discs on the baking tray and bake in the oven for 10-12 minutes until lightly golden at the edges.

6. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

The benefits:

• Naturally gluten-free, thanks to buckwheat flour and ground almonds.

• Made with mostly unsaturated fats from tahini, almonds and sesame seeds, instead of the saturated fat found in butter.

Per serving:

Protein: 3 g | Fibre: 1.5 g