Not being able to experience the divine taste of this Greek Christmas treat because you have a gluten sensitivity, is a torture. This recipe is made for my friend Maria, who is diagnosed with celiac disease. I met her again, while I was in Athens, and I gifted her a metallic box filled with my homemade gluten free melomakarona. It is just so lovely to bring a smile on a friends face.
Save the recipe: Easy and quick to make, with three only ingredients, without butter and sugar, full of protein and very very healthy. One thing is for sure;you are going to make those cookies all year long.
Hands on: 10 minutes
Cooking time: 7 minutes
Portion: 15 cookies (4cm diameter)
120 g (4.2 oz) oatmeal
120 g (4,2 oz) honey
100 g (3,5 oz) tahini
1 teaspoon ground cinnamon
1 teaspoon ground cloves
zest of one orange
walnuts, roughly chopped or any other types of nuts
How to do it
Combine with your hands all the ingredients in a bowl.
Shape into small cookies. In order to be evenly baked try to maintain the same size and shape.
Transfer the cookies to a baking sheet lined with parchment paper.
Bake at 180oC (350oF), for 6-7 minutes. If they still look soft, do not worry. Just take them out of the oven.
Allow them to completely cool.
To serve add some honey atop and coarsely chopped walnuts.
You can replace tahini with peanut butter.
Be careful not to over bake them.