Tuesday, June 15, 2010
Tahini honey oat cakes
These are lovely little biccies to have with your cup of tea, and they are pretty much guilt free as they contain no sugar, wheat, dairy, egg or butter! Also they only take 10 mins to bake and are super easy to prepare, being from the 'throw everything into a bowl and stir' family of recipes.
I love to have something sweet after my dinner and am trying a wheat free diet right now so these are pretty much a godsend and I know I will make them again and again.
6tbsps Tahini paste
1/2 cup runny honey
1/2 a cup toasted flaked almonds
1/2 a cup raisins
6 dates, chopped
Blend the tahini and honey in a bowl, then add all of the other ingredients and mix well.
Using a spoon, divide the mixture into cookie shaped heaps on a greased baking tray. This should make about 12. Bake at 180c for 10 mins. Let them cool a bit and them transfer them to a cooling rack so that they don't go soggy underneath. Be careful when transferring them as they are crumbly when they are still hot, but get more solid as they cool.
You could use different variations depending on what you have lying around your kitchen, I will definitely be trying these with some of the following:
-toasted sunflower seeds
-hazelnuts (or any other nuts for that matter)
-lemon zest & a bit of juice
-peanut butter + some vegetable oil in place of the tahini (with chocolate chips which would make it not healthy but pretty delicious)