This Tahini Shortbread recipe makes a delicious lunchtime snack.
½ cup almond meal
½ cup desiccated coconut (or coconut chips)
¼ cup LSA mix or ground flaxseed
¼ cup raw almonds
¼ cup sunflower seeds
2 Tbs. nut butter (I used almond butter)
¼ cup hulled tahini
¼ cup. raw honey/maple syrup (can also use Stevia or Stevia drops)
2-3 Tbsp. water
¼ tsp. celtic sea salt
½ tsp. cinnamon
In a high power blender or food processor, add all the ingredients and blend until the mixture is a smooth consistency.
Tip: If the mixture is too wet, add more LSA mix. If the mixture is too dry, add a splash of warm water.
Roll into balls of your desired size and press down gently with a fork. Sprinkle with shredded coconut, if desired, and refrigerate until set.
Shortbread can be refrigerated for up to 7 days in an airtight container.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.