Tahini, honey and almond cookies

These are gluten free; always check your baking powder to make sure they are gluten free. These are more of a cakey biscuit, not crunchy. 

Makes 18

Ingredients

½ cup of coconut flour

½ cup of gluten free flour blend
1 tbsp tahini

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter

2 eggs (have at room temperature)

¼ cup of honey

¼ cup of slivered almonds

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.Add tahini and mix.

Add butter/egg mix to the flours and mix well.

Roll into balls and place on a baking tray lined with baking paper then press a wet fork onto the balls to flatten them a little until they are pattie shaped. Then sprinkle on your almonds and gently press in.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!

Grain free chia, almond and pear porridge with cinnamon & maple syrup

serves 1, hot or cold

Ingredients

2 T chia seeds

2 T slivered almonds, or just chopped (or other nuts)

1 T shredded coconut

1 cup liquid, almond, oat, coconut milk, you can use ½ water if you want

1 tsp cinnamon

 Method

Put ingredients in a bowl or container, leave for 5-10 minutes until thickened, serve with ¼ chopped pear and 1 tsp maple syrup. You can make this the night before and have for breakfast the next day. Half this recipe would be a great snack also. Feel free to use berries or banana etc in place of the pear. You can change maple syrup to honey.