The flavours of this treat are inspired by a delightful snack I first experienced in Greece. Almonds roasted, and then rolled in honey and sesame and then baked again. They were crunchy, sweet and nutty and very morish. And if you saw my gluten free, low allergy etc Peanut Butter and Choc Chip Dough bites recently then you’ll probably be able to guess where this recipe is heading. I’ve taken the idea and run with it a little because it seemed to me that other flavour options would be possible and I could maybe make the recipe a little bit more grown up. The result? Perhaps not as almond flavoured as I would’ve liked, and I will be working on something that has a little more crunch for next time, but I’m pretty happy with the outcome first time out. These are a biscuit for someone who is more of a savoury tooth, than a sweet tooth, and should be a hit with anyone who likes sesame seeds like me.
Almond, Honey & Sesame Bites
- 1 1/2 tsp baking powder
- 80g honey
- 1 tbl gluten free flour
- 1 tbl sp + approx 1/3 cup sesame seeds, lightly toasted
- 250g cooked chickpeas ( approx 1 x 400g tin of chickpeas drained)
- 1 cup almond butter
- 1/2 tsp salt
Pre-heat your oven to 180c. Drain and rinse your chickpeas and pat dry. Blitz in a food processor until smooth with the honey, baking powder and almond butter. If, like me, you don’t have a food processor, then puree the chickpeas with the honey, salt & baking powder with a stick blender and then stir in the almond butter manually. Stir in 1 tbl sp sesame seeds.
Roll teaspoon sized dough bits into a ball and then roll in sesame seeds.
Place on a baking try and press slighly with the back of a spoon to flatten.
Bake for about 15 minutes, or until slightly brown. Repeat until the whole mixture is used. This recipe will make approx 24 biscuits.
These should keep for a few days in an airtight container.
Happy Cooking & Happy Eating