BUCKWHEAT TAHINI COOKIES

I gave it my best shot to wait with sharing cookies.. but it’s already October – now I can! I mean, it’s basically winter!

 

Baking cookies is probably one of my favorite activities EVER, especially all sorts of no-fail cookies, that are gonna be delicious no matter the skill level.

I love making food, but I also love simplicity – so the recipes where you need to specifically care for so many aspects are boring. They kinda kill creativity. And I want you guys to be creative. As I always say – kitchen is a playground for health.

These amazing cookies definitely confirm that.

 

You’re gonna LOVE them because they are:

    • super quick

 

    • packed with healthy fats

 

    • that smell.. I’m a huge sucker for the smell coming out of the oven!

 

  • oh, the spices!

 

You wanna bookmark it for Christmas too – they’ll be a great addition.

I’ve used buckwheat flour & oats – both of which are absolutely amazing. I adore using buckwheat flour in my sweets (so, prepare for more) because of its nutty flavor, which is perfect for cakes & cookies.

Now to the important part – nutrition! Buckwheat gives us happy bacteria, i.e. fiber.

It contains a lot of manganese, making it a nice food for our metabolism & development. Another important nutrient we’re gonna eat in these cookies is copper – good for the heart.

What I love most about buckwheat is its magnesium & iron. Both of these are extremely important, especially for women.

Buckwheat is rich in plant compounds that are powerful antioxidants.

Who said cookies are unhealthy?!

Oats will contribute to the manganese, magnesium, copper & iron, but will also add zinc, vitamin B1 & of course, fiber!

Zinc is amazing – it boosts our immunity, helps with hormone production. It’s also a great antioxidant & supports heart health. Because it’s important for cell division i growth, our muscles love it.

 

To make sure we get enough  manganese, magnesium, zinc, iron, copper, along with beautiful polyunsaturated fatty acids, we’re gonna use tahini!

Tahini also contains B vitamins, protein & vitamin E. Everything about it is amazing!

 

I’ve already discussed eggs, so you know I love them. They are loaded with all sorts of nutrients; vitamins such as A, D, B12, folate.. minerals such as iron, zinc, selenium. They are also an amazing protein source – in fact, the best one; our body can use 100% of egg protein.

 

As usual, I use honey to sweeten it up – adding bits of several vitamins & minerals, but also enzymes & antioxidants.

WHY YOU SHOULD EAT IT:

    • Buckwheat: manganese, magnesium, iron, phosphorus, antioxidants, fiber

 

    • Oats: manganese, phosphorus, copper, iron, selenium, magnesium, zinc, vitamin B1, antioxidants, fiber, unsaturated fatty acids

 

    • Honey: a bit of minerals + vitamins, phenolic acid & flavonoids, enzymes

 

    • Eggs: vitamin A, folate, pantothenic acid, vitamin B2, B12, phosphorus, selenium, Vitamin E, D, K & B6, zinc & the best protein

 

  • Cinnamon: antioxidants,  manganese, calcium, iron, several more vitamins + minerals & fiber

BUCKWHEAT TAHINI COOKIES

Perfect smell for perfect fall

Course Dessert, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 22 minutes

Ingredients

  • 3/4 cup (80g) buckwheat flour
  • 1 cup -2tbsp (80g) rolled oats
  • 2-3 tbsp honey
  • 3 tbsp tahini
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 egg
  • sesame seeds to sprinkle

Instructions

  1. Preheat the oven at 350°F/180°C.

  2. Combine all ingredients, create a dough.

  3. Form ca. 17 balls, preferably with wet hands (it's easier, honey makes it a bit sticky).

  4. Press them with a fork to create cookies.

  5. Bake for ca. 12 minutes.

  6. Let them cool down & enjoy with a cup of tea!

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