Tahini Caramel Biscuits.
There’s no hiding the fact that tahini is my favourite condiment; drizzled on pancakes, on-top of porridge, dipping fruit, making blondies, etc. Therefore these were a no-brainer to create, and they turned out so much better than I imagined.
Tahini is a great source of plant-based calcium, and aside for being important for bone structure and strength, calcium is incredibly important for muscle health, as calcium ions are involved in the contraction of skeletal muscles. When a nerve signal stimulates a muscle, calcium is released, allowing the muscle fibers to contract. When there isn’t sufficient calcium in the blood, we can experience numbness, muscle cramping, and/or involuntary muscle contractions.
Ingredients:
1 cup tahini
1 cup coconut sugar
1 pasture raised egg
1/2 teaspoon baking soda
A pinch of salt
Optional: 1/2 cup chocolate chips or chopped nuts for added texture
Instructions:
Preheat your oven to 180c and prepare a baking tray.
In a large mixing bowl, combine the tahini, coconut sugar and egg. Mix well until the ingredients are fully incorporated.
Add the baking soda and a pinch of salt to the wet mixture. Stir until the dry ingredients are evenly distributed. If you're using chocolate chips or nuts, fold them into the batter at this stage.
For a chewier texture, you can choose to chill the dough in the refrigerator for about 30 minutes.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving enough space between each cookie for spreading, and gently flatten each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent burning.
Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
