These delicious breakfast biscuits make the perfect breakfast on the go, afternoon snack or nut free lunch box addition. Paleo, gluten free, grain free, nut free, vegan and free of refined sugars. They are the perfect combination of crunchy on the outside and moist in the middle. Whats even better is they are so easy to make.
Just throw a 1/2 cup each of desiccated coconut, sunflower seeds, pepitas and sesame seeds in your food processor and grind until they form a meal.
Add in another 1/2 cup each of the above and a cup of raisons or sultanas, 2 tablespoon of coconut oil, 2 tablespoon of honey or coconut nectar or your favourite liquid sweetener and 2 ripe bananas. mix together until ingredients are moist.
Spoon mixture into balls on a greased tray and press down to a biscuit shape. Bake at 160 degrees for about 25mins or longer depending on how crunchy you like them. Allow to cool before storing in airtight container.
You can substitute ingredients say cranberries for the raisons or add hazelnuts
I was lucky enough to grow up in Fremantle, WA in the 80's and 90's before it was too trendy to afford to live there. The real Freo for those of you that know the west end. Living in a converted warehouse opposite an alternative school, down the street from a RSL club, Customs House and The Orient Hotel.
There was a little bit of everything in Freo and as kids we walked around barefoot and sunburnt treating it like our backyard. The strip offered a plethora of multicultural foods and sample them we did. One of the favourite visited spots was Interfoods a continental deli full of all kinds of delights.
We weren't allowed sweets much as kids but the one thing we were lucky to have on occasion was the sticky sweet tahini dessert Halva. This crumbly ridiculously full of sugar treat was somewhat subdued by the strong sesame taste, eye closing kind of yum as it melted on the tongue.
I realised my kids have missed out on this whole sensation so I was determined to make it my style.
The result this
Cranberry and Pistachio Raw Halva.
As I'm not the best at measuring things when first developing a recipe I can only say this:
Chuck in some sesame seeds in a high speed blender no more then a cup at a time blending constantly until the seeds start to form a paste. The blender may start to get warm so just turn it off and allow to cool before blending some more.
Then add cashews, desiccated coconut and a little coconut nectar and Himalayan salt and blend again until well combined.
Finally mix in some pistachios and cranberries.
While still warm from blending firmly press contents onto a tray and place in fridge to chill. It will be easier to cut once cold.
The result is amazingly similar to the glucose filled halva of my childhood.
Unfortunately it was my memory and my kids didn't quite appreciate it as I hoped. But for those of you that love or loved halva or any tahini tasting delight I urge you to make it.
If your desperate for a more exact recipe contact me.
Cressida is a busy doing pretty much everything. Mother, partner, worker, small business owner. Passionate about food as medicine and creating optimal health and healing through making and eating yummy real food.