Ingredients

• 1/2 cup (55g) almond meal
• 1 cup (100g) oat flour (I blend 100g oats to make a flour)
• 1 tsp baking powder
• 1/2 tsp cinnamon powder
• 3cm Fresh ginger, peeled & finely chopped
• 120ml Brown Rice Syrup
• 80g Mayver’s Tahini
• 2 Tbsp Mayver’s Almond, Brazil Nuts & Cashew Spread
• 2 Tbsp Sesame seeds (optional)
• 50g Dark Chocolate
• 1 tsp coconut oil

Method

1. Preheat oven to 180°C and line 2 baking trays
2. In a saucepan add tahini, Almond, Brazil nuts & Cashew Spread, ginger and Brown Rice Syrup. Over a low heat stir until combined.
3. In a large bowl, mix almond meal, oat flour, baking powder and cinnamon. Add the tahini mixture from the saucepan to the dry mix and fold through until it comes together into a ball. You may need to bring the mix together with your hands so that it forms a dough.
4. Roll the dough out with a rolling pin onto a baking sheet until it is approx 4mm in thickness.
5. Using a biscuit cutter, cut out shapes and place onto prepared baking trays. If using, press sesame seeds into biscuits.
6. Bake in oven for 8 minutes. Remove from oven and allow to cool on baking tray.
7. Melt chocolate and coconut oil over a double boiler and decorated cooled biscuits.
8. Store in refrigerator for up to 5 days.

This recipe was provided by the amaaaazing @healthyfamily5