Healthy Treats

Tahini Shortbread

Tahini Shortbread

I’m always looking for ways to boost Gracie’s calcium levels, so when I came across this recipe from Jessica Sepel I HAD to make them!

They’re dairy and gluten free.

Original recipe can be found here

Tahini Shortbread

Print Recipe
Serves: 15-18 shortbreads Cooking Time: 15 minutes


  • 2/3 cup coconut flour
  • 4 tbsp chia seeds
  • 2/3 cup desiccated coconut
  • 2/3 cup raw almonds
  • 4 heaped tbsp. hulled tahini
  • 3-4 tbsp maple syrup/raw honey
  • A big pinch of celtic sea salt
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 cup warm water
  • Extra almonds, cinnamon and tahini to dust



Preheat oven to 180C/350F


Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.


Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.


Bake for 10-12 minutes until golden around the edges.


Drizzle with extra tahini and sprinkle with cinnamon.


This recipe calls for almonds, I replaced with Macadamia nuts to fit in with Gracie's special dietary requirements.

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