Wholegrain Mustard Tahini Bites

I love savory food more than I do sweet, so I tend to make things like hummus quite often. For me, hummus is one of those things that either requires a really good cracker or some mixed crudités for it to be truly satisfying. So, I decided I wanted to create a grain-free, gluten-free and Paleo friendly cracker style snack.

I experimented with some staples from my cupboard, and after a few attempts, I’ve now got the texture and flavor exactly how I want it. I have to say, it’s a lovely little mid-morning snack. 

 This recipe requires tahini paste, which is also used to make hummus.  So, now you have two reasons to invest in a jar of tahini!

Prep: 10-12 minutes  Bake: 12-15   Serves: 16 bitesize pieces


  • 3 tablespoons tahini paste

  • 1 tablespoon of coconut oil (melt in the microwave)

  • 1 egg

  • 2 tablespoons sesame seeds

  • pinch of salt&pepper

  • 1 and a 1/2 tablespoon of wholegrain mustard (GF available in most shops)

  • 3 tablespoons coconut flour


  • Preheat the oven to 180 °C

  • Mix the tahini paste, coconut oil, egg, sesame seeds, salt&pepper and wholegrain mustard in a bowl.  Then, add the coconut flour and combine well, the mixture should be thick and sticky. 

  • Create a ball shape from the mixture with your hands and place on a floured (coconut floured) piece of greaseproof paper. Flatten the mixture, and cover with another piece of greeseproof paper of the same size. 

  • With a rolling pin, roll out and flatten the dough to about 3mm, though this does not have to be precise! With a sharp kitchen knife, make incision marks vertically and horizontally like so…

  • Place into the oven and bake for about 12-15 minutes. The edges will brown quicker than the middle but don’t worry, you can cut those off after baking.

Tip: These are also great with beetroot dip…recipe coming soon. 

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