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Andalusian recipes, travel, and design

Paleo Sesame Wafers

A word of caution: you will want to make these all the time! They are addictive and so easy to make, you can’t help yourself. At least, I couldn’t. I’ve made these four times since I created the recipe and I just cannot get enough.


They make a perfect garnish element or can be devoured (yes devoured, although that’s not too elegant for a garnish) alone. I made them specifically for this Rhubarb Semifreddo, and I keep eating the  “props” every time! 😉

To make them curved: allow to cool about 1 minute out of the oven and then place over a glass or rolling pin. Press into shape and allow to cool completely.

They are best eaten the day they are made or the next day, after which they become chewy.


Paleo Sesame Wafers
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-5
Makes about 4 or 5 wafers.
  • 1 tablespoon butter, softened to room temperature
  • 1 tablespoon honey (or more if you prefer)
  • 1 egg white
  • 1 tablepsoon arrowroot powder
  • 1 teaspoon coconut flour
  • sesame seeds
  1. Preheat the oven to 150C (300F).
  2. Prepare a cookie tray for the oven with a sheet of parchment paper.
  3. In a bowl, beat the butter and honey until smooth.
  4. Add the egg white and beat until fluffy.
  5. Add the arrowroot powder and coconut flour.
  6. Mix well.
  7. Pour onto the parchment paper into the desired shapes. I made 4 elongated wafers, but you can make them round or into another shape.
  8. Sprinkle with sesame seeds.
  9. Bake for 7-9 minutes.


Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)

Do you have left over egg yolks from another recipe? Here’s a yummy and healthy solution… of course, you can always make this first, and then have leftover egg whites, which you can use in a number of other recipes, such as this or this or try your hand at French macarons!


Flan is a traditional dessert of Spain. It’s typically made with three ingredients: eggs, milk and sugar. From there, the variations abound according to what is in season and the cook’s preference. You can add fruit puree, coffee, coconut, raisins…


As I had passion fruit on hand, of course the choice was easy. The flan’s aroma is as delectable as the fragrance of the fruit itself; and the texture is intriguing with the desiccated coconut.


To top it off, this version is Paleo, with no refined sugar and no dairy. Instead, I’ve used raw coconut sugar and coconut milk. If you have canned coconut, use that, as it’s creamier; but homemade coconut milk will also work.

Que aproveches!

Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes a 5×7 inch flan.
  • For the burnt sugar:
  • 5 tablespoons coconut sugar
  • 3 tablespoons water
  • For the flan:
  • 3 passion fruit
  • 5 egg yolks
  • 2 whole eggs
  • 1 cup coconut sugar
  • 2 cups coconut milk, full fat
  • 1/2 desiccated coconut
  1. Preheat the oven to 200C (390F).
  2. For the burnt sugar:
  3. Place the sugar and water in a small pot. Cook over low heat until caramelised.
  4. Pour into a glass flan mold(s) and make sure it is spread across the bottom evenly. Set aside.
  5. For the flan:
  6. Dissolve the coconut sugar in a tablespoon of coconut milk. (If necessary, heat it up a few seconds in the microwave or on the stovetop.)
  7. In a mixing bowl, beat the coconut sugar-coconut blend with the egg yolks and whole eggs until smooth.
  8. Take the pulp of the passion fruit and pass through a sieve to remove the seeds.
  9. Add the pulp of the passion fruit to the egg mixture and blend well.
  10. Add the remaining coconut milk and desiccated coconut and mix well.
  11. Pour into the prepared mold.
  12. Place the mold inside another glass dish, large enough to hold the flan mold and be filled with water.
  13. Fill the outside glass dish to about 1/2 of the side of the flan mold. Do not over-fill, or the water can boil over inside and ruin the flan.
  14. Bake au bain marie in the oven for 50 minutes or until done. To check if it is ready, insert a toothpick; and if it comes out dry, it is done. If not, bake a bit longer.
  15. Serve with passion fruit coulis, if desired.