(inspired by C. Bailey)
Makes about 12 biscuits


  • 125g almonds
  • Pinch of sea salt
  • 3 tbsp ground flaxseeds
  • half tsp bicarbonate of soda
  • 3 tbsp sesame seeds
  • 65g tahini
  • 1 tbsp olive oil
  • 2 tbsp maple syrup or honey
  • 1 tbsp xylitol
  • zest of 1 orange
  • 1 free-range egg
  • 2 tsp vanilla extract


  • Preheat oven to 180° Celsius / gas mark 4.
  • Place the almonds in a food processor and process to form a fine flour.
  • Place in a bowl with a pinch of sea salt, the flaxseeds, bicarbonate of soda and sesame seeds.
  • In a separate bowl, mix together the remaining ingredients.
  • Add the wet ingredients to the almonds and mix well.
  • Using a dessert spoon, place spoonfuls of the dough on to a lined baking sheet, spacing apart as they will expand a little on cooking.
  • Bake in the oven for 10-15 minutes until golden. Cool on a wire rack to firm up.
  • The dough can be stored in the fridge for 2-3 days or frozen for up to 1 month.


Share this: