I remember seeing a recipe for Tahini Cookies once. The writer said that it was a great alternative to peanut butter cookies. It looked easy enough and the reviews were good, so I went out to buy tahini. Of course life got in the way and the tahini sat in my cupboard for awhile.
Today was a snow day so I decided to bake cookies with my eldest while the baby napped. I thought about those tahini cookies, but couldn't remember if I had saved that recipe so I looked for a new one. This one had a lot a great comments and very few ingredients - all great things when I didn't know how much time I'd have before the baby woke up. (Original recipe: http://sweetpotatosoul.com/2014/12/life-changing-tahini-cookies.html)
These cookies came together really easily - perfect for little hands! And the batter itself is delicious to eat - and safe since there's no raw egg. This recipe is nut-free, dairy-free and egg-free, and also vegan!
Ingredients:
1 cup tahini
1/4 cup maple syrup
1/4 cup honey
2 tsp cinnamon
1.5 cups rolled oats
1.5 tsp vanilla
1 tsp salt
Directions:
1. Mix the tahini, maple syrup, honey, cinnamon, vanilla and salt until well combined.
2. Add rolled oats and stir to combine.
3. Scoop out some dough into your hands and roll into a ball. Place onto a parchment lined baking sheet and flatten slightly. Repeat with remaining batter.
4. Bake in a preheated 350Ff oven for 10 minutes.
5. Allow to cool for 10 minutes before serving.
Makes approximately 16 cookies.
Try adding chopped walnuts or chocolate chips for added flavour!
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Tuesday, February 7, 2017
Saturday, December 26, 2015
Christmas Brunch
I love breakfast! Besides dessert it's my most favourite meal. Christmas mornings tend to be a little rushed in our house, so an easy but filling breakfast is a must! I was looking for a great overnight French toast recipe that I could just pop in the oven in the morning while we open gifts. One of my best friends, who just happens to be an amazing cook, gave me this recipe.
It was my first time making it, but I didn't care so much as it was just for my family. Then it turned out my little one's godparents were going to join us for breakfast, so I was a little nervous about serving a first time recipe. But seeing as it was a recipe by Giada De Laurentiis, with some modifications from a very trusted friend, there was no way I could go wrong (I hoped!)
Overnight French Toast
Ingredients:
butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup (plus extra for serving)
2 tsp ground cinnamon
1/4 tsp salt
1 lemon, zested
1 to 1-1/2 baguettes, cut into 1" cubes
3 apples, cored, peeled and chopped
Topping:
1 tbsp cinnamon
3 tbsp sugar
Directions:
1. Butter a 9x13" baking dish and set aside.
2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt and lemon zest. Add the bread cubes and mix until coated. Stir in the apple chunks. Pour the mixture into the prepared baking dish.
3. Cover with saran wrap and refrigerate overnight.
4. Preheat oven to 350F.
5. In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
6. Bake for 45 - 55 minutes until the top is golden and the filling is set.
7. Spoon onto serving plates and drizzle with maple syrup (and more cinnamon sugar if you like!).
This recipe was a huge success!! There was no leftovers and everyone went for seconds (and even thirds!). With the whole rush of Christmas morning, I completely forgot to take a picture, but I will definitely be making this recipe again.
It was my first time making it, but I didn't care so much as it was just for my family. Then it turned out my little one's godparents were going to join us for breakfast, so I was a little nervous about serving a first time recipe. But seeing as it was a recipe by Giada De Laurentiis, with some modifications from a very trusted friend, there was no way I could go wrong (I hoped!)
Overnight French Toast
Ingredients:
butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup (plus extra for serving)
2 tsp ground cinnamon
1/4 tsp salt
1 lemon, zested
1 to 1-1/2 baguettes, cut into 1" cubes
3 apples, cored, peeled and chopped
Topping:
1 tbsp cinnamon
3 tbsp sugar
Directions:
1. Butter a 9x13" baking dish and set aside.
2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt and lemon zest. Add the bread cubes and mix until coated. Stir in the apple chunks. Pour the mixture into the prepared baking dish.
3. Cover with saran wrap and refrigerate overnight.
4. Preheat oven to 350F.
5. In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
6. Bake for 45 - 55 minutes until the top is golden and the filling is set.
7. Spoon onto serving plates and drizzle with maple syrup (and more cinnamon sugar if you like!).
This recipe was a huge success!! There was no leftovers and everyone went for seconds (and even thirds!). With the whole rush of Christmas morning, I completely forgot to take a picture, but I will definitely be making this recipe again.
 |
| Photo of French Toast from Giada's recipe made with blueberries and not left overnight. |
Wednesday, August 26, 2015
AABCD (Applesauce-Almond-Brown Sugar Cookie Drops)
The cooler temperature and drizzling rain made today a great day to bake with my little one.
We decided on cookies so I looked for an easy recipe that didn't require any chilling time. The result is my "AABCD" (Applesauce, Almond Brown Sugar Cookie Drops). Cheesy I know, but maybe it'll stick in your mind.....
This recipe makes about 2 dozen cookies and can easily be doubled. The result is a really light cookie that really tastes delicious.
Ingredients:
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup applesauce
1 egg
1-3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1-1/2 tsp cinnamon
1 cup almonds, finely chopped (optional)
Directions:
1. Preheat oven to 400F.
2. Beat brown sugar, butter, applesauce and egg in the stand mixer on medium speed.
3. Meanwhile in a small bowl combine flour, baking soda, salt and cinnamon. Add it to the wet ingredients and stir with a spatula.
4. Add in the almonds (I ground them up in my food chopper) and stir again.
5. Drop dough by the tablespoonful about 2" apart on a parchment paper lined cookie sheet. Bake 9-11 minutes or until almost no indentation is left when touched in the centre. Cool for a couple of minutes then remove to a cookie sheet to continue cooling.
We decided on cookies so I looked for an easy recipe that didn't require any chilling time. The result is my "AABCD" (Applesauce, Almond Brown Sugar Cookie Drops). Cheesy I know, but maybe it'll stick in your mind.....
This recipe makes about 2 dozen cookies and can easily be doubled. The result is a really light cookie that really tastes delicious.
Ingredients:
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup applesauce
1 egg
1-3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1-1/2 tsp cinnamon
1 cup almonds, finely chopped (optional)
Directions:
1. Preheat oven to 400F.
2. Beat brown sugar, butter, applesauce and egg in the stand mixer on medium speed.
3. Meanwhile in a small bowl combine flour, baking soda, salt and cinnamon. Add it to the wet ingredients and stir with a spatula.
4. Add in the almonds (I ground them up in my food chopper) and stir again.
5. Drop dough by the tablespoonful about 2" apart on a parchment paper lined cookie sheet. Bake 9-11 minutes or until almost no indentation is left when touched in the centre. Cool for a couple of minutes then remove to a cookie sheet to continue cooling.
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