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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.

Enjoy your valentine...

Dear Foodies and lovers,

Here in Germany where I am in the moment the weather calls for something warm, however in Australia I hear the tropical weather has hit big time. A sweet valentine cookie recipe will interest more the Europeans, but I also have some recipe ideas for romantic valentines dinners. You know the ones that satisfy you but don't stuff, make you feel special, but don't give you gas? If you'd like a recipe for any of the dishes below email me and I'll send you my version: galasorganickitchen@gmail.com I look forward to reading from you!

My Valentines menu suggestion with photos for inspiration and wetting tastebuds.

Fresh Almond Milk with Vanilla sweetened with Medjool Dates

Beetroot hearts with Cashew Cream and Leek Slivers

Almond Pesto Filled Champignons

Cauliflower Falafel with turmeric and chia and Green Goddess Tahini Dip 

Raw Zucchini Pasta with Sundried Tomato Sauce Olives Basil and Pinenut Parmesan

Salad of Caramalised Walnut fresh Fig Arame and Rocket

And for dessert what about:

Orange and Almond Cake with Cardamom and Rosewater with Avocado Chocolate Icing and Berry Coulis

Any raw cheesecake

Chocolate Beetroot Cake with Raspberries and Avocado Chocolate Icing

Strawberries dipped in Avocado Chocolate Mousse or Raw Chocolate

Aquafaba Chocolate Mousse

Coco Pana Cotta with Vanilla and Berries

White Raspberry Chocolate Bark- this chic has it down check out her version of this recipe: The Unconventional Baker

What about making some Bath Pralines from my December post?

NOW TO THE RECIPE: Red Heart Cookies with Rosewater Lemon and Cardamon!

You can't really see the cookies, but what a nice photo?!

You can't really see the cookies, but what a nice photo?!

Red Heart Cookies with Rosewater Lemon and Cardamon

You are looking for a romantic delightful and healthy cookie recipe for your loved one/s? This one is for you, you can even make them just for yourself. Crunchy, a little sweet and exotically infused, these light pink heart shaped cookies are a good old fashioned looking but new age tasting creation. I wish you delicious moments.

Dry ingredients

1 cup almond meal

1/2 cup buckwheat

1/2 cup corn flour/ maize flour

1/4 cup rice flour

1/4 tsp salt

1/2 tsp bi-carb

1 tsp cardamon ground

1/4 cup coconut sugar

1 lemon rind

Wet ingredients

1/4 cup coconut oil

1/4 cup rice syrup (if you like it sweet add an extra 1/4 cup of muscovado sugar to the rice syrup)

1 tbsp rosewater

2 tbsp lemon juice

1 small beetroot grated and juice squeezed 2-3 tbsp

ACTION!

To make the beetroot juice grate the beetroot on a fine grater and squeeze the juice out with your hands, squeezing like you mean it. Use the left over beetroot for a salad mixed with lemon, sultanas and mint.

Mix your dry and wet ingredients in separate bowls. Now knead them both into a nice non-sticking non-crumbling delicious dough. If you need to add more flour, do. If you’ve added too much flour add more rice syrup or coconut oil. Doughs can be tricky, but in other words you’re not lost if you muck up a little, you can always adjust.

Roll onto a floured surface, roll out to cut your heart cookie shapes.

Bake at 170C for 15 minutes- ish until they smell great and look slightly browned underneath, depends how you like cookies over or under done, or just right, you can do it! When they cool they firm exponentially. Enjoy.

Tip: If you don’t have rosewater just leave it out and add 1 tbsp of lemon juice or water instead. For an extra red effect you’ll unfortunately have to add a few drops of red food colouring, beetroot always looses it’s pink colour when baked. Try adding 1/3 cup chopped dates and 1/3 cup walnuts chopped instead of the rosewater, cardamon and lemon, this will be a sweet chewy nutty cookie.