We had our first light dusting of snow this morning and I am curled up with some hot chai tea waiting for my morning yoga class.
It is the perfect baking day. Sometimes I like to bake with butter, eggs, and chocolate, and sometimes I like to go the healthy route. It depends on how the rest of my diet is going. This week I made a healthy, vegan cookie using oats and tahini- a middle eastern sesame seed puree found in the international section of grocery stores. I found the original recipe from here and added a few things.
Blend 2 scoops oats (about a cup) in the blender until fine. I like to stop when there are still a few slivers of oats for texture.
In a bowl combine tahini and honey. You want to whisk the tahini well in the can to smooth it out, it can tend to get thick when stored in the fridge. Add a few drops of water if necessary. Sprinkle in cinnamon.
Stir in oats. I used my hands to really mix everything together well.
It was a little dry so I put a spoonful of natural peanut butter in the mix- the flavor goes well with tahini and honey
I tossed in dried cranberries, pumpkin seeds and sunflower seeds.
You could add in any type of nut, raisins or shredded coconut as well. Think trail-mix stuff.
After mixing the dough well, place balls on cookie sheet and press down to flatten with a fork.
Bake at 350 for 12 minutes.
Allow to cool completely as these are crumbly when warm. Of course I know that because I had to try one too soon and it fell apart.
Are these moist, gooey, decadent delights? No. But they are an awesome energy source full of all natural ingredients, and have a spicy, sweet, rich taste that is satisfying.