Tahini Biscuits - Starch Free

I try and stay away from any grains (starch free) and use sunflower seeds and almond flour for most of my baking goods. Today I cooked some delicious biscuits using just 6 ingredients. I found the recipe on the Armenian Kitchen website. http://www.thearmeniankitchen.com. The recipe seemed so simple that I just had to cook it to see if it works - let me tell you it does. You need

1 cup Tahini
1/2 cup palm sugar * see note below
1 large egg
1 teaspoon baking soda
pinch of salt
Sesame seeds - about 1/3 cup

Preheat oven to 180 degrees Celcius

Stir the tahini - very very well. Stir very thoroughly.

Mix the stirred tahini with sugar, egg, baking soda and salt.

Mix thoroughly

Form the dough into walnut sized pieces and spoon onto trays lined with bake paper. Using a fork, press down on the mixture. Leave a little space between the dough to allow for spreading. I had 12 on a large baking tray. Sprinkle with sesame seeds (optional) and bake for approximately 20 minutes. The biscuits will be golden when cooked and the centres still a little soft.

Allow to cool before handling. Makes 18

The Glycaemic Index of coconut sugar is 35 and is classified as a low glycemic index food It is considered to be healthier than traditional white or brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking.The original recipe for these biscuits was 1 cup of sugar but I reduced it to 1/2 cup and they are sweet enough.
Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamins B1, B2, B3 and B6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.
The coconut sap, from which coconut sugar is derived, contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine