Thursday, September 18, 2008

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)

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