• ½ cup Stoney Creek Organic Flax Flour
  • 1 tsp baking powder
  • 1 ½ cups almond meal
  • ¼ tsp cinnamon (ground)
  • 1 ½ tbsp tahini (or orange tahini for a sweeter flavour)
  • ¼ cup caster sugar
  • ½ cup orange juice
  • 2 tbsp brandy (optional)
  • pinch salt
Combine dry ingredients, dissolve sugar in liquids and stir in tahini. Mix all ingredients and form a ball. Flatten a little, cover with plastic wrap and refrigerate.

  • 1 cup chopped walnuts,
  • ¼ cup sugar,
  • ½ tsp cinnamon (ground),
  • 1 tbsp tahini,
  • 1 tbsp lemon juice,
  • 1 tsp lemon zest.


Warm ingredients over a low heat until combined. Remove dough from fridge and roll onto plastic wrap until a ½ cm thick rectangle, pushing together any breaks. Trim with a knife. Spread filling over dough and use plastic to roll into a tight roll, pushing together if it breaks. Refrigerate for at least 30 mins. Preheat oven to 180°C. Unwrap dough and slice into 1cm scrolls, placing flat on a lined baking tray. Bake for 25 mins.