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TAHINI BREAKFAST COOKIES

Thank you bibbyskitchenat36.com for this super recipe, I am going to give it a try this weekend!
Ingredients

150g (1 1/4cup) whole rolled oats

70g (3/4 cup) desiccated coconut

80g (3/4 cup) wholewheat spelt flour

60g (1/2 cup plus 2 tablespoons) almond meal

1/4 teaspoon fine sea salt

50g (1/2 cup) dried cranberries

5 Medjool dates, pitted and roughly chopped

40g (1/4 cup – tightly packed) Natura Sugars Molasses sugar

45ml (3 tablespoons) water

30ml (2 tbls) honey

80ml (1/3 cup) coconut oil, melted

45ml (3 tbls) tahini

1/2 teaspoon bicarbonate of soda mixed with 1 tablespoon cold water

1/3 cup mixed seeds, for coating

Method

Preheat the oven to 180º C. Line a baking sheet with parchment paper.

In a large mixing bowl, combine all the dry ingredients up to and including the cranberries and dates. Make sure the dates don’t clump together. The best way to separate them is to rub the ingredients through gently by hand.

Place the sugar, water, and honey in a small saucepan. Over medium heat, whisk with a balloon whisk to break up any sugary lumps. Add the coconut oil and tahini and whisk to combine. Stir in the bicarbonate of soda water and whisk until foaming. Carefully pour the hot syrup into the dry ingredients and mix through.

Place the mixed seeds in a shallow bowl. Using an ice cream scoop, press ample cookie dough into the scoop before turning out. Coat each cookie ball in the seeds and arrange on the baking tray. Bake for 20 minutes.

Cool on a wire rack, then store in an airtight container.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.