tahini-cookies

27dragons replied to your post

“Sam doesn’t do any gatekeeping, not even how-is-this-proper-food…”

Realtalk: What weird foods have you tried with the best (and worst) Dubiousness:Deliciousness ratio? What were you CERTAIN would be horrifying that turned out to be AMAZING, and vice versa?

Oh man. Oh man. Not many of them turn out well. I think the most shocking one was the Ham Bananas, which is where you wrap peeled bananas in ham that has been spread with mustard, then you bake the whole thing with hollandaise sauce. It’s actually quite good, and I would eat it at a hip brunch joint if hip brunch joints served it or if I ever went to hip brunch joints (hint: I do not). It’s too much work to make at home, and I’m not really that big a fan of ham, but it was eminently edible, which was more than I expected.

The lentil cookies and tahini cookies were also a pleasant surprise, as were the hummus mashed potatoes. 

I did not actually cook the snail rangoons myself. And I will say that the snail rangoons tasted fine – earthy, like very strong mushrooms. But the problem was that I could not separate what I was eating from what I was tasting, and I only managed to get one full one down before the mental image of snail mucus got the best of me. Snail rangoons are delicious if you are unimaginative about food, difficult if you spend a lot of time thinking about where your food comes from. 

Less pleasant, though really I didn’t expect they would be, are in order from “least unpleasant” to “most terrible”: 

  • Candied egg yolks (didn’t taste bad, really these were only terrible because they gave me brutal, days-long food poisoning) 
  • Mashed potato fudge
  • Avocado pie
  • Beef jello 
  • Chickpea chocolate cake
  • Spaghetti-o Gelatin

Spaghetti-o Gelatin might be the worst foodstuff I have ever eaten. It was like a distillation of the weird chemical aftertaste spaghetti-os have, combined with the texture of a slightly stale gummy bear. 

westerosbartender replied to your photo“^ how the tahini chocolate chip cookies were supposed to look \/ how…”

How were they, though? Tahini in cookies is interesting.

They’re decent. They were full of air so they flattened out once they were out of the oven, which means they’re crispier than I like, but they’ll eat well. 

memprime replied to your photo“kitsparrow: copperbadge: thatsacooldragon: jmbriggsauthor: DI:…”

‘Battle-rear’?

Sure, like rearing up to fight. Like their cousins the swans: 


merhawk replied to your post“perpetualconfusionandsuffering replied to your photo“^ how the tahini…”

Glad they taste ok! It looks like it might be a mix up between baking powder and baking soda or the wrong type of flour. Another way to fix the issue, if you want them to “look nicer” is to just change it to a bar cookie and dump the dough into a buttered/Pam’d glass pan to bake. That usually takes 20-35 minutes, depending upon the ingredient types. For chocolate cookies, I’d say 20-25 would likely do it.

Well, the recipe called for baking soda AND baking powder, which I did think was excessive, but clearly someone else made it work :D  

Everyone diagnosing my cookies is cracking me up, I’ll admit. No, guys, there weren’t too many, too close together – they were one-inch balls, two inches apart. This is just the magic of me. 

Currently on the train munching on one of my fave recipes ~ Maple Tahini Cookies🌿
They may not look like much.. But they taste like chewy caramel goodness😍
Made from only four ingredients, vegan, gluten free & refined sugar free💩
Makes approx six cookies!

Ingredients:
¼ cup tahini
1/3 cup maple syrup
¾ cup teff flour
2 tsp baking powder

Method:
1. Preheat the oven to 180C and line a baking tray with baking paper.
2. In a bowl, whisk together the tahini and maple syrup.
3. Add in the teff flour and baking powder.
4. Using your hands, incorporate all the ingredients until you have a cookie dough!
5. Roll into bowls then press down into a cookie using a fork.
6. Place into the oven at bake for 10-12 minutes until slightly golden.
7. Remove from the oven and TRY to let them cool before eating, hehe it’s tough😛

Ingredients from my local @thesourcebulkfoods ~ @thesourcebrunswick 🌻

You could sub the teff flour with regular gluten free flour, buckwheat flour, sorghum, wholemeal or plain flour xx

Have an amazing Monday☀️🎉💖
Snapchat: Nourishntpunish📷