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.
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.
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
- 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.
- 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).