Sesame & Vanilla Muesli Biscuits2018-05-10
- Course: Snack
- Servings : 18-20 Biscuits
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Sesame and vanilla muesli biscuits
These dairy free sesame and vanilla muesli biscuits are just the thing you want for a nutritious pick-me-up. Perfect for the little ones (and adults too!) as they are full of goodness, and with just the right amount of sweetness. Pop some in the freezer for a snack on the go.
Nutrition Note: Muesli cookies and a satisfying snack for kids. The peanut butter, tahini and oil reduce the saturated content compared with many traditional recipes that use butter.
Note: if you wish to use your own muesli for the cookies simply replace the oats, coconut, sesame seeds, sunflower seeds, pepitas and sultanas with 3 cups of muesli.
Storage: keep biscuits in airtight container for 5-7 days or in the freezer for up to 2-3 months. Uncooked cookie dough can be stored in the fridge for 3-5 days or in the freezer for up to 3 months.
- 2 cups oats
- ½ cup desiccated coconut
- ¼ cup sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp pepitas
- ¼ cup sultanas
- ¾ cup light flavoured oil e.g. sunflower, light olive
- ¼ cup honey*
- ¼ cup 100% peanut butter
- 1 tbsp tahini
- 1½ tsp vanilla extract
- 2 eggs
- *use maple syrup for children under 12 months of age
Preheat the oven to 180°C. Line a large baking tray with baking paper.
Place the oats, coconut, sesame seeds, sunflower seeds, pepitas and sultanas in a large mixing bowl and stir to combine.
Place the oil and honey in a small saucepan over low-medium heat until simmering. Remove from the heat and stir in the peanut butter and tahini.
Add the peanut butter mixture into the dry ingredients and stir to combine. Add the eggs and vanilla and stir until well combined.
Roll tablespoons of the mixture into balls and place on the baking tray. Flatten slightly and bake for 15-20 minutes or until golden. Remove from the oven and allow to cool on a wire rack. -
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