November 30, 2012

Chocolate, Walnuts & Tahini Cookies















Last week, so much rain fell in the South West of England. There were floods, trees falling and landslips. I’m thinking of those who’ve been badly affected by these events. Last Wednesday we found out that our house was in a flood alert area and got a bit worried of what might happen. We took most of our things upstairs in the house. Thankfully the river levels went down and we didn’t get flooded. On Sunday morning, we had seen at the weather forecast that the rain was going to ease off a bit for a few hours so we took the chance to go down to the beach which was exactly what we needed. Walking in the salty breeze with a few rays of sunshine piercing through the clouds was enough to boost my energy levels. We had taken with us these tahini and chocolate cookies. I used tahini instead of butter and the result was chunky but light chocolaty cookies. We loved them :)















And as we turned round, we were greeted by the most beautiful rainbow…














PS: I am now on Pinterest, you can follow me here

Chocolate, Walnuts & Tahini Cookies – makes about 20 cookies
• 100g tahini
• 80g agave syrup or honey
• 1 egg
• 1tsp vanilla extract
• 100g walnuts, ground
• 70g spelt flour
• ½ tsp baking soda
• A pinch of salt
• 130g dark chocolate, cut into chunks

1. Preheat the oven to 190°C.
2. Place the tahini with the agave syrup or honey in a small saucepan, and heat for a few minutes until the mixture is liquid.
3. Transfer in a large bowl and incorporate the egg and vanilla extract.
4. Add the ground walnuts, spelt flour, baking soda and salt and mix. Finally incorporate the chocolate chunks. Place teaspoons of the batter on a baking tray covered with baking parchment.
5. Place in the oven for about 13min until the cookies are golden. Take out of the oven and leave to cool down on a wire rack.

Cookies au Chocolat, Noix et Tahini – pour environ 20 cookies
• 100g de tahini (purée de sésame)
• 80g de sirop d’agave ou de miel
• 1 œuf
• 1cc d’extrait de vanille
• 100g de noix en poudre
• 70g de farine d’épeautre
• ½ cc de bicarbonate de soude
• Une pincée de sel
• 130g de chocolat noir, coupé en morceaux

1. Préchauffer le four sur 190°C.
2. Mettre le tahini et le sirop d’agave ou miel dans une petite casserole et chauffer tout doucement pendant quelques minutes, jusqu’à ce que le mélange devienne liquide.
3. Transférer dans un saladier et incorporer l’œuf et l’extrait de vanille.
4. Ajouter les noix en poudre, la farine d’épeautre, le bicarbonate de soude et le sel et mélanger. Enfin, incorporer les morceaux de chocolat. Répartir des petites cuillérées du mélange sur une plaque à four recouverte de papier sulfurisé, pour avoir des petits tas.
5. Enfourner pour environ 13min, jusqu’à ce que les cookies soient dorés. Sortir du four et laisser refroidir sur une grille.

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