Monday, January 9, 2017

Spotted Buckwheat Tahini Cookies


Hello everyone! I hope you all are doing well. I'm glad to be able to bring you all a new recipe! It has been way too long since I've posted but I am learning to be okay with that. I do what I can when inspiration strikes.

Anyhoo, today I am posting about some tahini cookies that are so delicious! They remind me of peanut butter cookies in texture but with a distinctive sesame bitterness which I love. If you are a lover of tahini then you will love these. They are not as sweet as regular cookies but have to me are sweet enough to be considered dessert. So good!

Oh, and if you don't have tahini and want to try with any other nut or seed butter you have on hand, feel free to do so! This is what I love about creating recipes, and I will say this time and time again: you are in control and can create whatever flavor you desire. Same thing with the buckwheat flour; use what you have on hand as long as you're replacing it using weight measurements. Now, if you decide to use a starch or refined flour, then the result will be different, but that is okay! Experiment and see what you like. :) So go and get creative and enjoy!!

Get in mah' belly!! :)


Spotted Buckwheat Tahini Cookies 

Prep Time: 15 minutes
Bake Time: 9 - 10 minutes
Servings: Makes about 12 cookies (This is an approximation. I ate them all before I got a chance to count. Oops!)

Ingredients:

1 tablespoon flax meal
scant 3 tablespoons water
90 grams tahini
75 grams coconut sugar
15 grams maple syrup (1 tablespoon)
3/4 teaspoon vanilla extract (gluten free if possible)
75 grams buckwheat flour
1/2 teaspoon psyllium
1/8 teaspoon fine pink Himalayan salt
1/8 teaspoon baking soda
Black sesame seeds for topping (optional)

Preparation:

Preheat oven to 350° (176°C).
In a medium sized bowl, combine the flax meal with the water until there are no more lumps. Set aside to gel for about 5 minutes.
When the flax is gelled, add the tahini, coconut sugar, maple and vanilla extract and whisk to completely combine. 
Add the buckwheat flour, psyllium, salt, and baking soda and mix to combine with a spatula. 
Drop the dough in 1 tablespoon amounts on a parchment or silpat lined baking sheet about 1 inch apart and lightly flatten. Top with optional black sesame seeds. 
Bake for about 9 - 10 minutes and let cool on baking sheet. Enjoy! :) 

I love that these little tasty morsels are oil free and still have a cookie texture. Granted they are still high in fat, they are at least high in fiber! ;) Hehe... 

Here is the full nutritional information from CRON-O-Meter if you'd like to check it out. ;)

Thank you all so much for taking the time to read this! I so hope you enjoy this recipe and let me know if you have any questions or a request for anything! Lots of love to you all and have an amazing oobertastic New Year!!! <3<3<3

Love,
Vanessa <3