Small spelt and sesame biscuits
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4 rates
Preparation : 15 min
Cooking : 12 min
Total time : 27 min Rest : 0 min
30 pieces
200 g of small spelt flour
2 tsp of baking powder
60 g of tahini
20 g of chia seeds in powder
90 g of water
130 g of olive oil
120 g of muscovado
150 g of almond milk
0.5 tsp of cinnamon
0.5 tsp of cardamom
1 tbsp of sesame seeds
Associated products
RECIPE STEPS
1
Preheat the oven to 200 °C.
Place all the ingredients in the metal bowl except the sesame seeds and run the program.
- 200 g of small spelt flour
- 2 tsp of baking powder
- 60 g of tahini
- 20 g of chia seeds in powder
- 90 g of water
- 130 g of olive oil
- 120 g of muscovado
- 150 g of almond milk
- 0.5 tsp of cinnamon
- 0.5 tsp of cardamom
Smoothie
01:00 / Auto /
2
Arrange small, spaced piles (trying to give them a round shape) on a tray covered with baking paper.
Sprinkle with a pinch of sesame seeds.
- 1 tbsp of sesame seeds
3
Cook for 12 to 13 minutes (they should be golden and barely darker on the edges).
1 comment
Grind chia seeds first. MAKE SURE the cap is on the lid (ask me how I found this out 😉) 12 minutes in oven resulted in biscuits with a slightly gooey centre, cook for longer if you want them firmer.