Christmas-Spiced Tahini Shortbread

These sugar-free tahini shortbread are one of my most popular recipes ever! So, I just had to make a festive version for the silly season! They’re gluten-free and vegan friendly plus tahini is full of essential minerals like magnesium, iron and calcium. I love making a big batch of these and gifting them to family and friends amongst the celebrations!

 

 

Christmas-Spiced Tahini Shortbread

 

Makes: 15-18 shortbread

 

Ingredients:

  • 2/3 cup coconut flour
  • 4 tbsp chia seeds
  • 2/3 cup desiccated coconut
  • 2/3 cup raw almonds
  • 4 heaped tbsp. hulled tahini
  • 3-4 tbsp maple syrup/raw honey
  • A big pinch of celtic sea salt
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 cup warm water
  • Extra almonds, cinnamon and tahini to dust

 

Method:

  1. Preheat oven to 180°.
  2. Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
  3. Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.
  4. Bake for 10-12 minutes until golden around the edges.
  5. Drizzle with extra tahini and sprinkle with cinnamon.

 

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