INGREDIENTS
2 Tbsp coconut flour
½ cup dessicated coconut
3 Tbsp sunflower seeds
2 Tbsp hemp seeds
2 Tbsp chia seeds
1 ½ Tbsp tahini
½ tsp bicarbonate of soda
pinch sea salt
60g sesame seeds
55ml coconut oil
2 Tbsp molasses
50g erythritol
½ tsp ground turmeric
½ - 1 tsp ground ginger
1 egg, lightly whisked
METHOD
1. Preheat the oven to 160°C (320°F) and line a baking tray with baking paper.
2. Mix the coconut flour, desiccated coconut, chia seeds, sesame seeds, salt and bicarbonate of soda in a large bowl.
3. In a food processor or blender, blend the sunflower seeds and hemp seeds to crumbs and stir into the coconut mixture in bowel.
4. In a small pot melt the coconut oil, molasses, tahini over a low heat. Stir in the erythritol, ginger and turmeric and bring to a simmer. Then take off the heat and leave to cool slightly.
5. Mix the whisked egg into the coconut mixture and then pour in the coconut oil mixture and mix well until a sticky dough is formed.
6. Make walnut-sized balls of dough and flatten them to about 1 cm thickness on the baking tray.
7. Bake for about 25 mins or until golden. Then leave to cool on a wire rack. Optional: drizzle with melted coconut butter. Can be stored in an airtight container for up to 5 days in the pantry.
Recipe adapted from Easy Keto by Pete Evans
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