Tahini, honey and almond cookies

These are gluten free; always check your baking powder to make sure they are gluten free. These are more of a cakey biscuit, not crunchy. 

Makes 18

Ingredients

½ cup of coconut flour

½ cup of gluten free flour blend
1 tbsp tahini

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter

2 eggs (have at room temperature)

¼ cup of honey

¼ cup of slivered almonds

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.Add tahini and mix.

Add butter/egg mix to the flours and mix well.

Roll into balls and place on a baking tray lined with baking paper then press a wet fork onto the balls to flatten them a little until they are pattie shaped. Then sprinkle on your almonds and gently press in.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!

Babaganoush & Pickled turnips

Ingredients

 2 eggplants

3 tablespoons tahini

120ml lemon juice I like a lot of lemon, you can use less if you want.

1 clove garlic

Extra virgin olive oil/salt

Method

 

Get a fork and pierce all over the eggplant. You can bbq these if you want, cook until collapsed and soft, about 15-20 minutes. I do it inside, I use a big stabbing instrument like a carving fork then I do it over the open gas flame on the cook top, turning regularly until soft. This gives it a beautiful smokiness which is what this dish is all about.

When eggplant is done throw everything in the blender, and then drizzle in the olive oil until you have the consistency you want. Then season with salt.

Pickled Turnips

Ingredients :
1 kg white turnips
1 x beetroot, peeled and sliced
3 clove garlic (optional)
1 litre water
275 ml vinegar
4 tbs salt
Method :
* Peel and wash turnips. Cut into quarters and pack into jars, adding pieces of the beetroot. Add the garlic, if desired.
* Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days.

Sesame and nut snaps

Ingredients

 100 g nuts of your choice

75g sunflower/pumpkin seeds

50g sesame seeds (toasted in a low heat fry pan)

¼ cup honey

¼ cup coconut oil (melted)

1 tbsp tahini

A grind of salt

Some chia seeds to sprinkle over the top (optional)

Method

Preheat oven to 180C

In a food processor blend mixed nuts and the sunflower/pumpkin seeds, leave them a little bit chunky, not too fine. If they are too chunky it will make it difficult to cut later. Put into a bowl

Add your toasted sesame seeds, tahini, oil, honey and salt and mix until well combined.

On a baking tray lined with baking paper put your mix on. Place another piece of baking paper on top and with your hands smooth out until it is as thin as you can get it without seeing holes, shape into a rectangle. Peel the paper off and sprinkle over 1-2 tbsp chia seeds if using. Put the paper back on and press the chia seeds into the mix. Make for 12 minutes until golden brown. Wait 10 mins before cutting them into squares, they will be quite soft at first, and then leave them to cool completely; they will harden as they cool. Store in an airtight container at room temperature.