Almond Flaxseed and Sesame Biscuits – makes about 12 biscuits
A light slightly sweet but nourishing biscuit. Enjoy as a tasty snack for morning tea or to satisfy afternoon sweet treat cravings. This is a gluten-free and grain-free option as well as providing satisfying source of nourishing protein of nuts, tahini and egg(or substitute with Vegan No Egg), vitamin E-rich almonds and omega 3, lignans and fibre of flaxseeds as well as the mineral-rich sesame seeds.
Ingredients 125g/1 cup raw almonds Pinch of sea salt(Himalayan, Macrobiotic, Celtic all okay) 3 tbsp ground flaxseeds/flaxmeal(also known as linseeds/linseed meal) ½ tsp bicarbonate of soda 3 tbsp sesame seeds 1/3 cup tahini 1 tbsp olive oil 2 tbsp organic real maple syrup/dark agave/ cold pressed honey
1 tbsp xylitol 1 free-range egg 2 tsp real vanilla extract Zest of 1 orange(optional) OR extra Almonds,chopped roughly and stirred into final mixture (optional for extra crunch )
Method Preheat the oven to 180°C. Place the almonds in a food processor and process to form a fine flour. Place in a bowl with a pinch of sea salt, the flaxseeds, bicarbonate of soda and sesame seeds. In a separate bowl, mix together the remaining ingredients. Add the wet ingredients to the almonds and mix well. Using a dessertspoon, place spoonfuls of the dough on to a lined baking tray, spacing apart as they will expand a little on cooking. Bake in the oven for 10–15 minutes until golden. Cool on a wire rack to firm up. The biscuits can be stored in the fridge for 2–3 days or frozen for up to 1 month.
Nutritional information estimate per biscuit: Calories 161kcal Protein 5.3g Carbohydrates 4.2g of which sugars 3.2g Total fat 13.8g of which saturates 1.7g
Adapted recipefrom original source The Functional Nutrition Cookbook by Lorraine Nicolle and Christine Bailey