“Being vegetarian here also means that we do not consume dairy and egg products, because they are products of the meat industry. If we stop consuming, they will stop producing. Only collective awakening can create enough determination for action.”
― Thích Nhất Hạnh, The Fruitful Darkness: A Journey Through Buddhist Practice and Tribal Wisdom
Spelt, almond, tahini vegan cookies
200g spelt or plain flour
55g ground almonds
50g soft brown sugar (you can use 40g if you prefer less sugar)
100g melted coconut oil
3 tbsp tahini
2tbsp cocoa powder (optional)
10g hemp protein powder (optional)
Finely chopped dark chocolate (optional)
Sesame seeds for sprinkling on the top (or can be mixed into the cookie dough)
Glaze with soya milk (optional)
Combine the dry ingredients first, then add the melted coconut oil and tahini and mix well. (If it feels too crumbly you could add a drop of water.) Dust some flour onto the kitchen counter and rolling pin, and roll out your cookie dough.
Bake in a preheated oven @ 180degrees C for 20 minutes. This makes 40 small cookies.