Tahini Ginger Tooth Crunchers

Ingredients

• 3/4 cups of tahini
• 1 and 1/2 cups honey
• 2 cups rolled oats
• 1 cup wholemeal flour (I use spelt)
• 1/4 cup powdered ginger, or a few tablespoons of sweet fragrant spices
• 1 cup sunflower seeds
• half tsp salt

Method

• Preheat oven to 180 moderate or whatever
• Grease some pizza tins, baking trays
• Pour or scoop tahini and honey into saucepan.
• Heat a little over low heat to soften. Mix.
• Add other ingredients and mix.
• Turn heat on again if mix is too hard to get a spoon through.
• Once mixed, roll into little balls between palms and put on tins.
• Lick fingers and inside of saucepan
• Squish cookies gently with a fork to flatten
• Bake until brown and the middle of each cookie looks like it has changed texture.
• Watch out - they burn quickly but more cooked is better than under cooked.

• Let cool for a little while and then remove from trays
• Cool and store.

These keep for AGES in the fridge.

This recipe was adapted from another recipe I found in the internets somewhere that was subsequently tweaked, changed, added and subtracted enough to now call my own (well, that's what I reckon)