When I was a poor student there were many a time that I couldn't afford groceries when I needed them. It was these times where I had to get pretty creative with what was left in the pantry or fridge. There was one week in particular that I hadn't been paid by my employer on time and I was down to the bare bones of my pantry supplies. That week, for quite a few days (before mum came to my rescue and bought me groceries), I lived off lentils for breakfast and tahini cookies. Yes, while other poor students lived of nasi goring, this poor little nutrition student lived off lentils and tahini. The tahini cookies I made then were slightly different to the ones I've made today. The reason being, I can now afford almond meal. And rose petals. So clearly I have stepped up in the world.
Just three ingredients make up the base of these biscuits - almond meal, tahini and maple syrup. Easy right? Not fancy enough? That's cool, I've given you some variations. Add vegan choc chips and a pinch of sea salt to the top of each biscuit for salted choc chip or rose water and cardamom powder for a middle eastern feel. So easy, so delicious.
I have been giving the basic version of these to my Bub, Frankie and she has been loving them. For babies under 1 you could try adding less maple syrup so that they're a bit more baby friendly. Also, I've used almond meal so you would just need to make sure that they are ok with almonds. If you're wanting to make them childcare centre or school safe and make them nut free, you could always try using sunflower seed meal. Just pop 3 cups of sunflower seeds into a food processor and blend until it becomes a fine meal. Simples.
Can I ask a favour? If you make these and love them would you be so kind as to share the post on Facebook or Instagram? Thank you kindly.
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- 2 cups blanched almond meal
- 1 cup hulled tahini
- ¼ cup maple syrup
- Preheat the oven to 180 degrees Celsius.
- In a bowl mix together almond meal, tahini and maple syrup.
- Take a spoonful of mixture, roll it into a ball and place on a baking paper lined tray. Repeat this step with the remaining cookie dough.
- Using your hand, gently press down each cookie to flatten.
- Place in the oven for 15 minutes. After 15 minutes, remove from the oven and allow to cool on the tray for about 10 minutes before transferring to a cooling rack.
What can you use instead it your allergic to almonds?
Hi Melissa, you could try using sunflower seed meal - it makes a really good replacement for almond meal ☺️ I just pop the sunflower seeds into a food processor and blitz until it forms a meal consistency you're happy with. Just don't overblend as you'll end up with sunflower seed butter ????
Neat post! Will have to try.
Thank you, hope you love them!
I made these today for the third time and just wanted to say thank you for another very delicious recipe! Today I added a little rosewater and cardamom, and then placed one blanched almond on top of each little biscuit prior to baking. I enjoyed a few warm out of the oven. The taste reminded me of halva something I used to enjoy as a little girl. ?
Thank you so much for letting me know, I'm so glad you loved them! I love that you added cardamom and rosewater, my favourite flavour combo!