Sesame Biscuits

Sesame Biscuits

These savoury biscuits are delicious with smoked salmon orĀ  as an accompaniment to soups and Japanese dishes instead of bread. Very easy and fast to make, they are vegan and dairy-free. If you don’t want to use coconut butter, use unsalted soy margarine instead. You don’t need to use salt, since seaweed makes biscuits slightly salty. Also, you can use 100g of plain flour if you are OK with wheat.

Makes 12-14 biscuits.

  • 50g raw coconut butter
  • 25g fine oatmeal or organic medium oats
  • 50g brown rice flour
  • 50g soy flour
  • 25g of Japanese Furikake mix or a 20g mixture or black and white sesame seeds and 5g of fine nori flakes or any other seaweed fleakes.
  • 25g sunflower seeds
  • 3-4 tbsp non-GM soy milk
  1. Preheat the oven to 180C and line baking tray with a non-stick baking parchment.
  2. Put all ingredients in the food processor and mix together until sticky and it is possible to make a ball out of mixture. Add more milk if nessesary.
  3. Make a ball and roll on a clean surface with a rolling pin.
  4. Use shape cutters or a glass to make round biscuits.
  5. Repeat step 2 and 3 with leftover mixture so you use all of it.
  6. Bake for 20 minutes, then take it out and leave to cool.
  7. Transfer into an air-tight container. It shoould keep for at least a few days.

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