Simply Being | Simple Being

Month: February 2015 (page 1 of 1)

Sesame Coconut Cookies

I chanced upon Love Food Eat a while ago and, I am sure, like most visitors, fell in love with Chinmayie’s gorgeous photography and drool-inducing recipes. Her recipe for Kashayam was a hit! It is my morning beverage of choice, coupled with a slice of toasted multi-grain spelt bread. I also loved her recipe for Sprouted Horse Gram Curry.

Here are the results from the latest cooking experiment, inspired by Love Food Eat’s recipe for Vegan Sesame Coconut Cookies.

Sesame Coconut Cookies

Sesame Coconut Cookies

I adapted Chinmayie’s recipe, adding in my own substitutions and proportions. The end result is a mildly sweet cookie, crumbly in texture and hearty in flavor.

Ingredients

2 cups spelt flour
2/3 cup of sugar (I used a variety of organic cane sugar)
1 cup dessicated coconut
1/4 cup of roasted sesame seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cardamom
3/4 cup melted coconut oil
1/4 cup of sunflower seed butter

Method

  • Combine all the dry ingredients and mix well.
  • Pour the wet ingredients one by one mixing slowly till the dough comes together. Let the dough rest for 10-15 minutes.
  • Preheat the oven at 350 F.
  • Line the baking tray with a parchment paper. Place a small amount of dough between your palms and press to make cookies.
  • Place them on the baking tray leaving a little gap in between the cookies.
  • Bake for 10-15 minutes just as the bases starts to brown.
  • Let the cookies cool completely.
  • Store in an airtight container and enjoy.

Notes

  • I used spelt flour in place of whole wheat flour.
  • The original recipe called for a whole cup of sugar but I only used 2/3 of it. My version resulted in mildly sweet cookies.
  • I began using 1/2 cup of coconut oil but the dough felt too dry, and so I added another 1/4 cup.
  • I had no cinnamon and used cardamom instead. I thought it would be a good spice to add to the sesame-coconut combination. Unfortunately, the flavor wasn’t even discernible. Next time, I will add double the amount.
  • I had a bottle of sunflower seed butter in the refrigerator that I used in place of tahini paste (as called for in Chinmayie’s recipe).

Being a Homebody/Inspired by La’s Orchestra

A book I love dearly is “La’s Orchestra Saves the World,” by Alexander McCall Smith. I had borrowed it from the library a while ago. I read it, loved it… and returned the book. There was something about the story that resonated so deeply with me… that I couldn’t stop circling back to it in my thoughts, again and again, in the months to come. So I bought the book and read it again. Loved it in a different way this time.

La's Orchestra Saves the World

La’s Orchestra Saves the World

The book tells the story of La (Lavender is her name), a young woman living in London with her charming husband. When her marriage collapses, La leaves London to go live in Suffolk, a small town in the English countryside. She arrives to a home that is in dire need of repair, love and attention. She gets to work, prettying up the home and making it inhabitable. She meets her neighbors and starts a new little life, quiet and hardworking. World War II is looming on the horizon. La feels lonely and isolated in her new environs. She has no one to share her thoughts with except the hens she tends to on a daily basis. La’s life changes when she meets Feliks, a Polish airman at the local army base. The story unfolds against the backdrop of war and its surreal possibilities, finally ending many years later on a happy, loving note filled with the voices and laughter of children, friends, and family.

At a point in the story, La wonders if she is a handmaiden. A person who is always watching, never acting… One who feels fervently but expresses little. As she busies herself in her little home — tending to hens, growing potatoes, hanging laundry, cooking, cleaning — she wonders about her insignificant contribution to the war efforts. She is not a nurse or an activist or a soldier (did females fight in the war? Probably not.). She perceives her life to be limited, circumscribed by the boundaries of her little village and the mundane existence of its inhabitants.

We live in a world that is ever telling us to do more, travel more, work more… be more. There is no end to being busy and achieving… stuff, whatever that means. I made myself believe that that was the right attitude. That was the way of growth, progress. I was always aware that this idea didn’t resonate with my inner self and I lived with that disagreement for many years, willing myself to be part of this march onward.

I think La’s story cemented an idea that had been germinating within me for a while.

I am a homebody. I like a little life. I am not exactly inclined to travel and discover the world. I derive nourishment from my home and the little rituals I engage in. I don’t regard house chores as dull or a drag. They provide a certain predictable rhythm to my life. I don’t have the drive to excel as a home-maker or a career woman. I am the happiest when I have books, tea, cooking on my agenda. All in all, a life that is equal parts cozy and nourishing, where I have time at hand, family a phone call away, old heartwarming films to watch, and Malayalam in my ears — yes, that suffices, thank you very much.

Buckwheat Spelt Cookies with Cashews and Sesame Seeds

Sounds so tantalizing, hmmm?

This was a good batch of cookies, and surprisingly, they turned out well when I made them the second time too! I have experienced beginner’s luck many times, so I am fairly cautious when it comes to singing paeans of any recipe too loud.

The original recipe came from Desert Candy, a favorite food blog I read almost every day. I made a few minor substitutions (check notes below the recipe).

Ingredients

1/2 cup butter (softened)
1/3 cup of brown sugar
pinch of salt
1 teaspoon vanilla extract
1/4 cup of sesame seeds and chopped cashews
1/2 cup buckwheat flour
1/2 cup of spelt flour

Method

  • Cream together the butter and sugar until soft and fluffy. Add in the salt and vanilla. Add both the flours to the bowl and the seeds and stir until just mixed in, do not overbeat.
  • Form the dough into a rectangular/circular log, wrap the log in plastic wrap, and refrigerate for 3-4 hours, until chilled and firm.
  • Preheat oven to 325F. Slice cookies 1/4 inch thick and arrange on a parchment lined baking sheet. Bake 16-18 minutes, until edges are just barely golden (do not let cookies brown).
  • Let cool on a rack.

Notes

  • These are light, crumbly cookies. They look like biscotti when baked and ready.
  • I used a dark variety of buckwheat flour, so my cookies had a dark grey hue to them.
  • I used vegan Earth Balance in place of butter.
  • I didn’t bother much with the proportions of sesame seeds v/s cashews. I simply made sure that the volume of cashews and sesame seeds together added to 1/4 cup.
  • The original recipe called for 1/4 teaspoon of salt but I found that too salty for my taste, and used only a pinch in the second batch.

These are addictive cookies! I baked the second batch for P to take to work, and they vanished – POOF!