Date Tahini Biscuits | Egg Free, Sugar Free

Date Tahini Biscuits

The Summer of 2019/2020 was a terrible hot Summer with temperatures up to 47C. The whole country was alight with bushfires. It was terrifying as loved ones were caught in the fires and some lost everything. The trauma of those fires lingers. It will take years to recover. As a country we don’t learn to manage our beautiful bush well, and our government will not act.

Later came COVID-19 and the trauma of those days. But before we had even though of that, on the cooler days, I wanted to bake. Anything to take my mind off the horror of the lives lost and the ongoing loss of property and animals in the fires. A need to feed people, to keep them safe and close to home. I am not a baker, but these became usual fare at our place for a while, along with scones, tahini biscuits, date loaf, ANZAC biscuits, and many other old fashioned but comforting foods.

Similar recipes include Semolina Butter Biscuits, Date Loaf, Tahini Biscuits, Scones, and ANZAC Biscuits.

Browse all of our Biscuits or explore our Early Summer dishes.

Date Tahini Biscuits

Date Tahini Biscuits

ingredients for approx 35 biscuits
2 tspn chia seeds soaked in 2 Tblspn water for 5 mins until a gel forms
150g pitted dates, chopped
0.5 cup tahini
0.5 cup rice flour
0.4 cup quinoa flakes or rice flakes
0.5 cup almond meal
0.25 cup plain flour or coconut flour
1.5 tspn baking powder

2 Tblspn slivered almonds (optional)

method
Preheat oven to 180C.

Process the dates, tahini and 0.33 cup boiling water in a food processor until a smooth paste is formed. Add the chia gel and process to combine.

Add the remaining ingredients except the almonds and mix well. Roll about a Tblspn of the mixture into a ball and place on oven trays lined with baking paper. Repeat for the rest of the mixture. Flatten with the back of a fork or with your fingers. Press almonds into some of the biscuits.

Bake for 12 mins until golden. Cool on trays for 5 mins then transfer to a wire rack to cool completely.

Store in an airtight container for up to a week.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s