makes
12
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup (260 g) hulled tahini
- 1 cup (210 g) coconut sugar
- 1 egg, lightly beaten
- 1 tbsp rosewater
Instructions
1. Preheat the oven to 180°C. Line two baking trays with baking paper.
2. Place the tahini, sugar, egg and rosewater in a bowl and mix well. Keep mixing until the mixture comes away from the side of the bowl and forms a ball.
3. Shape tablespoons of the mixture into balls, flatten slightly. Place on the lined trays and bake for 10 minutes, until golden and firm.
This recipe is from The Yogic Kitchen by Jody Vassallo (, $39.99). Photography by Luisa Brimble.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
