Halva/halwa is a word of middle eastern origin, literally translating to ‘sweetmeat’. Traditionally Halva comes in many varieties from all different areas of the globe and are either flour based or nut based. My favourite halva (and the inspiration for this recipe) is made from ground sesame seeds, sugar (or glucose syrup), vanilla and pistachio nuts.

The following recipe is much much lower in sugar (the whole recipe uses 2 tbs brown rice syrup for 20 cookies!) and is rich in protein and healthy fats.  These cookies make the perfect healthy morning or afternoon snack to fill you up and keep your blood sugars stable throughout the day. Highly recommended to consume in a quiet moment with a good book and a nice cup of tea.

Super sesame seeds

Sesame seeds are a true beauty food. They contain around 25% protein and up to 50% essential fatty acids (mostly omega 6). These little seeds are rich in zinc for healthy skin, hair and nails, proper immune function and effective wound healing. They are also high in the minerals calcium, magnesium  and phosphorous which are extremely important for overall bone health and the prevention of osteoporosis. Sesame oil is well known for it’s long stable shelf life and high antioxidant content. Add sesame seeds as a sprinkle on your salads, or use tahini as a dip for vegetable sticks to gain all the benefits these little powerhouse seeds have to give!

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Healthy Halva Gem Cookies


What you need

1c almond meal

3/4c slivered almonds

1/2c pistachios

3/4c sesame seeds

1/4 c coconut oil (could exchange for EV olive oil, macadamia or walnut oil, or grassfed organic butter)

2-3 tbs brown rice syrup (or raw honey or maple syrup)

2 tbs tahini

1/2 scraped vanilla bean or 1/2 tsp vanilla extract

1 tsp baking soda

2 tbs ground flaxseed

6 tbs water

What you do

Prepare 2 x flax eggs and leave in the fridge to chill

[information]To make a Flax Egg 
In a bowl mix 1 tbs ground flaxseed (or linseed) with 3 tbs water. Refrigerate for 15 minutes until thickened, use as a normal egg.
Makes 1 egg[/information]

Heat the coconut oil in a saucepan with the brown rice syrup, stirring until the syrup is dissolved. Remove from the heat and sprinkle over the baking soda, once the mixture is foamy stir in almond meal, slivered almonds, pistachios, sesame seeds, vanilla and tahini. Mix thoroughly. Add chilled flax eggs and sir through. Line a tray with baking paper and evenly space cookies. Bake @ 125°C for 30-35 minutes or until golden brown.

Makes 20

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