Star Anise & Honey Tea Biscuits

I love it when your first introduction to something is still your favorite. My first experience with food blogging came through Heidi Swanson's beautiful site 101Cookbooks and I have to say, it is still my favorite food blog, healthy or not. Yes Heidi's writings and recipes are based upon organic whole food eating, which I love, but what draws me in every time are her photos. Simply gorgeous!! It does help that she is a professional photographer but still, I could look at her pictures all day long. They make me want to put my computer screen in my mouth!

Anyway, most recently she posted a recipe for Marathon Cookies. Now I'm not in love with baking (much to my husband's chagrin) but these caught my eye. Primarily because one of the main ingredients are beans. "Beans in my cookies?!?", you exclaim. You read me right. Heidi uses white beans, which when pureed, create a wonderfully light and creamy texture. You get fiber and protein without even knowing it. So cool!

So how did I go from Marathon Cookie to Tea Biscuit? Well, as with all recipes I like, I had to give it the JAMIE LIVING touch. I used honey for the sweetener and cut the sugar in half. I substituted almond flour for pastry flour and also substitute star anise for regular anise seed. The star anise is much stronger and gives the biscuit a very unique, light licorice taste. Don't worry. I'm not a huge licorice fan either but just a little adds an amazing flavor.

The is a delicious summer treat to enjoy with your favorite cup of tea or as an afternoon work snack (I sent Gray with a few this morning though I doubt they will make it to 3 pm). They would also be ideal as the base of a fruit shortcake. Place the cookie in a bowl, layer with cooked plums or strawberries, slap on some whip cream and dessert is served. Happy baking and enjoy!

Star Anise and Honey Tea Biscuits

2 cups whole rolled oats, not quick or instant
1 cup almond flour
1 teaspoon of star anise, ground in a spice grinder (you can also buy is pre-ground)
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt

one 15-ounce can great northern beans, rinsed & drained (I used the Westbrae brand)
1/4 cup olive oil
1/2 cup organic honey
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped Medjool dates

1/3 cup chopped walnuts
1/3 cup sesame seeds (I used unhulled, which make them more brown in color)

Preheat oven to 350F degrees and get out your favorite cookie sheet. I actually can't find mine so I used a Pyrex baking dish. Worked just fine.

Put oats in a food processor and mix until they look like flour. Transfer the oats to a large bowl and whisk in the almond flour, star anise, baking powder, baking soda, lemon zest and salt.

Put the beans and olive oil in the food processor and mix until creamy. Add the honey, egg, and vanilla extract and pulse until smooth.

Pour the wet ingredients into the dry and stir until the ingredients come together. Add the dates and walnuts into the batter and mix well.

Place the sesame seeds in a small bowl. Make each cookie about the size of a large golf ball (a little less than 1/4 cup each). Roll each scoop of dough into a ball and coat with sesame seeds. Set each ball on your baking sheet and with your hand flatten the dough just a bit. Bake for 16-18 minutes or until the sesame seeds around the bottom start to get golden.