Tahini and Butter Bean Biscuit

Tahini and Butter Bean Biscuit

Tahini and butter bean biscuits are a great tasting, nutrient-dense option for afternoon tea. Tahini is a very popular ingredient in places like the Middle East and provides a source of calcium. Butter beans are used in many Mediterranean dishes. When combined with a biscuit, they create a nutty taste and are packed with many nutrients.

Serves:  14

Dietary: Suitable for vegetarians,

Contains: Wheat and gluten (flour, baking powder), nuts (almond flour, almond milk), eggs, sesame (tahini), and sulphites.

May contain: gluten (granulated sweetener), milk (granulated sweetener), soya (granulated sweetener)

Preparation time: 20 minutes

Cooking time: 15 minutes



1 tin butter beans, drained and rinsed
1/4 cup (65 g) almond milk, fortified, unsweetened
1/3 cup (35 g) almond flour, sifted
1/3 cup (100 g) tahini
5 heaped Tbsp (165 g) wholemeal flour, sifted
1 large egg
1 tsp baking powder
4 Tbsp (6 g) granulated sweetener



  1. Preheat the oven to 200oC/180oC Fan/400oF/Gas Mark 6.
  2. Roll out parchment paper onto a baking tray.
  3. Blend the butter beans, then add to a mixing bowl.
  4. Add the almond milk and almond flour and mix with a handheld blender.
  5. In a separate bowl, mix the granulated sweetener with tahini.
  6. Add to the mixing bowl and blend.
  7. Add the wholemeal flour, baking powder and egg and blend.
  8. Spoon the mixture into 14 balls on the parchment paper.
  9. Bake for 15 minutes.


This recipe has been donated by Melanie Glickman, a Student Nutritionist at the University of Westminster.



Per serving: 1 biscuit (60 g)
Total calories: 139 kcal
Fat: 6.4 g
Saturated Fat: 0.9 g
Carbohydrate: 12.0 g
Total sugar: 0.7 g
Fibre: 5.0 g
Protein: 6.0 g
Salt: 0.11 g



  • These biscuits are an excellent source of protein and fibre and low in saturated fat, salt and sugar.
  • They are also a good source of calcium, iron, magnesium, potassium, phosphorus, zinc, vitamin E and B vitamins (Thiamin, Niacin, B6, folate and Biotin).
  • Tahini and almond flour contribute to the calcium, iron, vitamin E and B vitamins content.



  • You can substitute tahini for peanut butter to create a different taste
  • You can use flax seed instead of one egg to make the recipe vegan-friendly (mix one Tbsp with 1 Tbsp of water and set aside for ten minutes)
  • Add desiccated coconut flakes on top to add a bit of sweetness
  • Add raisins or other dried fruit to add extra flavour and texture.


Consumer Tested by Eva Fitzpatrick, a Nutrition Student from the Technological University of Dublin

Consumer Tested by Clara Stanmore, a Bioscience student from the University of Exeter

Check by Kathy Lewis, R.Nutr., Registered Nutritionist


© 2022 The Caroline Walker Trust