Mouthful Biscuits

-->Mouthful Biscuits (aka Gluten-free Peanut-butter Honey-cacao-tahini biscuits)

I call these biscuits ‘mouthful’ biscuits, because they are, in fact, a mouthful. They may appear dry and crunchy on the outside, but they are actually melt-in-your-mouth-stick-to-the-roof-of-your-mouth delicious. These are another healthy-recipe where you can eat 3 with a cup of tea and not feel guilty. I adapted this recipe from Green Kitchen Stories Tahini & Peanut butter cookies. I accessed this recipe from the Green Kitchen Stories Healthy Desserts iPhone app, and cannot locate it online, therefore I will also write the original recipe underneath my own.

Ingredients:

• 1 cup and ¾ of almond meal.
• 1 tsp baking soda.
• ½ tsp of ground cinnamon.
• 1 tsp sea salt.
• 1 cup of peanut butter.
• ¼ cup Arlington’s Honey-Cacao Tahini (alternatively you could use normal tahini here).
• ¼ cup of honey (if only using regular tahini, increase this to ½ cup).
• 1/3 cup of olive oil.

 

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Mix almond meal, baking soda, cinnamon and salt in a large mixing bowl.
3. In a small pot over a low heat, stir together the peanut butter, tahini, honey and olive oil, until combined. Allow to cool ever so slightly.
4. Pour this peanut butter mixture over the almond meal mixture and stir together until combined (this mixture will still be warm, and that’s okay).
5. Use your hands to shape the dough into smallish balls of dough and place onto two large baking trays lined with baking paper (you should be able to get about 36 same-sized balls out of this).
6. Use the back of a fork to press down each cookie.
7. Bake for between 8-12 minutes, depending on your oven. I took mine out of the oven at 8 minutes, because it is important to remember that cookies continue to cook after you take them out of the oven. If you over cook these, they will become dry and lose their melt in your mouth quality. They will be slightly soft when you take them out of the oven but will firm up once they cool down.
8. Let them cool for a few minutes before transferring them to a cooling rack. When cool completely, serve!

These biscuits are kind of weird, but really wonderful. I recommend you give them a try! 

The original recipe.....

Ingredients

• 1 cup gluten free oat flour
• 3/4 cup buckwheat flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp sea salt
• 1 cup organic peanut butter
• 1/4 cup organic tahini
• 1/2 cup maple syrup or date syrup 
• 1/3 cup olive oil  

Method

1. Set the oven to 180 degrees Celsius. Mix oat flour, buckwheat flour, baking soda, cinnamon and salt in a large bowl. If you can't find oat flour, you can make it yourself by simply grinding rolled oats in a food processor
2. Put a small skillet on the stove on low heat. Add peanut butter, tahini, maple syrup, olive oil. Stir until combined.
3. Pour the peanut butter mixture over the flour mixture and fold them together until combined.
4. Use your hands to shape 1-inch balls of dough and place onto parchment lined baking sheets.
5. Use the back of a fork to press down each cookie.
6. Bake for 10-12 minutes. Don't over bake or they will become dry. They will be slightly soft when they come out but will become firmer as they cool off.
7. Let them cool for a few minutes and transfer to a cooling rack.
8. Serve!