Gluten-free recipe for Tahini and Almond Shortbread
1/3 cup coconut flour
2 tbsp chia seeds
1/3 cup desiccated coconut
1/3 cup raw almonds
1/2 tsp cinnamon
2 heaped tbsp hulled tahini
2 tbsp stevia powder or maple syrup
A big pinch of celtic sea salt
2 dates, pitted (optional)
1/4 cup warm water
Extra almonds and cinnamon to dust
Preheat oven to 180°.
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.
Spoon 1 tbsp of mixture onto a lined baking tray and shape into shortbread. Top with an almond. Repeat with remaining mixture.
Bake for 15-17 minutes until golden around the edges.
Drizzle with extra tahini and sprinkle cinnamon.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.