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To entice you to stay on board and for your patience in waiting for my cookbook to be published one day terribly soon, I would like to share my updated, tested and perfected totally scrumptious Tahini Cookie Recipe! You're so welcome. 

Tahini Cookies

Cinnamon Lemon Vanilla

 

When I was working as a personal chef in Sydney, I was fortunate to cook for a lovely client called Mary that I baked these cookies for regularly. She needed foods that reduced inflammation and we found these to be just right, but still a treat. They are super healthy and nourishing. With all that divine maple syrup I promise you these guys are the bomb! Promise me you wont cut the maple syrup quantity, that would be a shame, they are super delicious with it and besides just calculate 1/2 cup maple is 120g divided by 30 cookies is only 4 grams per cookie. That’s not too bad. Enjoy!

Makes about 30 cookies about 6 cm wide

Dry ingredients

1/2 cup buckwheat flour

1/2 cup rice flour

1/2 cup quinoa rolled/ flakes

1/2 shredded or desiccated coconut

1/2 roughly chopped almonds

2 tbsp chia seeds

Good pinch salt

1/2 tsp bicarb

1 tbsp cinnamon

1/4 cup currants

1/4 cup goji berries and/or chopped dates

Wet ingredients

1/4 cup tahini

1/2 cup maple syrup

1/2 rice milk

1/3 cup lemon juice, or juice of 1 lemon

Rind 1 lemon

Generous dash vanilla extract

ACTION!

Preheat oven to 180 C.

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Mix both dry and wet together and let sit for a couple of minutes.

Prepare two baking trays with baking paper. Then dip your hands in water and form little cookies with your marvellous hands. You will have to dip your hands in the water regularly in order for the dough not to stick to your hands, just flick the water off after you’ve dipped. I am a bit lazy and like to plop balls onto the cooking trays and press them down with my hands all in one go at the end.

Bake 30 minutes. Let cool and enjoy! If they are not crunchy enough just re-bake them for another few minutes. Crunchy cookies are so much more exciting.

Tip: 

You could use rice syrup instead of maple syrup for a lower sugar solution, but that’s a sweetness option only for real whole-foodies, also add 10 drops vanilla stevia to pump up the sweetness when using rice syrup.

You could use walnuts instead of almonds.