Suddenly, tahini popped into my head.
I need to use that tahini before it goes bad, I thought.
I wonder if I could make cookies or something. I googled "tahini cookie" and came up with this recipe.
I bet my daughter would love these with raisins. It will only take 20 minutes. I should make some. I've already brushed my teeth so I'll just quickly make them and put them up and not eat ANY.
I get out of bed and make the cookies. I accidentally licked my finger. Well now I have to brush my teeth anyway. As I mix the batter I think I wonder how these taste with the raisins, there aren't any eggs so I won't get sick. So I take a few more tastes thinking, dang this is good, and then drop the (remaining) batter in spoonfuls onto the baking sheets.
I almost watch them cook the whole time. Well now I have to taste them to see what they are like when they are cooked. They were still really good cooked.
I take them out of the oven. I'm so tired I'll just carefully try to peel them off the baking sheets and put them in the container to cool. Whoops these first few have broken. I'd better eat those.
This would be the point where I realized I had eaten half a batch of cookies when I should be sleeping. I don't recommend doing this but they are really pretty good for not having flour, sugar or butter.
If you like that kind of thing.
Tahini Oat Raisin Cookies
Ingredients
printable recipe
6 tablespoons tahini
1/4 cup honey
1/4 cup agave (or you can use all honey)
1/2 teaspoon ground cinnamon
1 tsp vanilla extract
1 1/2 cups quick cooking oats
1/2 cup golden raisins (or chopped nuts, or dark chocolate)
Directions
1. Preheat the oven to 350 degrees F, place foil on two baking sheets and spray with cooking spray or brush with a little oil.
2. Mix all the ingredients in a bowl and then drop rounded teaspoonfuls onto the prepared baking sheets.
3. Bake for 10-15 minutes or until edges are slightly brown. (One of my baking sheets took 10 minutes and the other took 15 so just keep an eye on them).
4. Let cool completely before removing from the foil or you might just have to eat all the broken ones.
3 comments:
I've never had tahini go bad. We had some that lasted months even in our 95% humidity house in the jungle that had no electricity so you know I didn't keep it in the refridgerator.
Just say'n - you don't have to have excuses to make cookies.
I love hummus, but my most recent tahini use has been this warm butternut squash and chickpea salad with tahini dressing:
http://foyupdate.blogspot.com/2010/01/warm-butternut-squash-and-chick-pea_15.html
Well that is REALLY good to know. No more excuses!
Ive seen a few Tahini based cookies, and it always blows my mind. These look delicious though, I'll have to give them a whirl.
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