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
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).
