Tahini Cookie Bars

A couple weeks ago I was invited to my very first cookie exchange. I was excited about the possibility of trying a new recipe, and then one of my friends attending the exchange reminded me that she can't eat dairy. Cookies without milk or butter? Is that even possible? I set out to find a recipe (or two) that would be safe for her to eat and stumbled upon Tahini cookies.

When I saw the following recipe I knew I had to try it—not just because I had an unopened jar of tahini sitting in my pantry, but because I've been wanting to try making a granola-like cookie. Tahini can be found in the ethnic isle of your grocery store (usually in the Mediterranean section). It's commonly used in making hummus and is essentially ground sesames turned into a paste—the texture reminds me of peanut butter. (*Insider's tip: If you are military—or know someone in the military—I got my tahini at the commissary for half the cost of getting it at the store).

Personally, I think the tahini can be a bit overpowering, so I added some vanilla and more cinnamon to the recipe to counteract the taste of the tahini. I also threw in some cherry-flavored craisins to make it a little more like a granola bar, but feel free to add other dried fruit and/or nuts, too.

Tahini Cookie Bars

adapted from All Recipes

Ingredients:

• 6 tablespoons tahini
• 1/2 cup honey
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 1/2 cups quick cooking oats
• 1/2 cup chopped pecans (or walnuts)
• 1/4 cup craisins (or raisins) 

Directions:

1. Preheat the oven to 350 degrees F. Grease cookie sheets (for cookies) OR grease a  baking dish (for bars).
2. In a medium bowl, stir together tahini, honey, vanilla, and cinnamon. Mix in pecans, oats, and craisins until well blended. Drop by teaspoonfuls onto prepared cookie sheets. Cookies should be about 2 inches apart. OR spread mixture evenly into baking dish (for bars).
3. Bake for 10 minutes in preheated oven, or until edges are golden brown and tops are slightly brown. Cool on baking sheet for a few minutes before removing to wire racks to cool completely OR if making bars, cool completely in dish. When completely cool, slice into bars with butter knife.

Healthy Birthday Cake

I made this Castle Cake for a birthday party this past weekend. It was a very special cake. For one, it was for my niece, and two it was made of black beans!! I'll admit when I first heard black bean chocolate cake, I was nervous. My sister has an allergy to gluten and dairy. And also a sugar intolerance. It's hard living with food allergies and also makes it very hard to find any sweets worth having. With some research she found a fabulous gluten free, dairy free, very low sugar black bean chocolate cake recipe. We made a test cake and could not believe how good it tasted! You certainly couldn't tell it was made of beans! It was a completely healthy cake, and no one had to feel guilty eating it. Don't be afraid of the name or have an nervousness about this cake, it's so GOOD!


Ingredients:
1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
6 tablespoons Coconut oil
3/4 cup Erythritol or (1/3 cup Honey + 1 tsp Stevia)
1/2 tsp Stevia (if using erythritol)
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tbsp water (omit if using honey)

Directions:
Preheat oven to 325 degrees. Grease your cake pan with cooking spray or shortening. Since this is a no flour cake dust cocoa all over the cake, make sure to get it one the sides as well. This will prevent the cake from sticking to the pan.

Drain the beans and rinse the beans, you don't want any bean juice. Shake off excess water. Put beans, 3 of the eggs, vanilla, stevia, and salt in a food processor or blender. Blend until everything is liquefied. Make sure to get all the lumps out. Mix cocoa powder, baking soda, and baking powder in a bowl. In a separate bowl beat coconut oil and erythritol or honey (I used honey) until fluffy. Add 2 eggs, one at a time, beating for 1 minute after each one. Combine bean and egg mixture. Mix in cocoa powder and beat the batter on high until smooth. Put the batter in a pan and tap the pan on the counter to pop air bubbles.

Bake for 350 degrees for 40-45 minutes. Or until the cake is firm. If the cake is over baked it will be really crumbly and not as moist. Let the cake cool and turn out and set on a cooling rack until room temperature. The cake can be wrapped and refrigerated for a few days. Ice with your frosting of choice and ENJOY! It's really good with cream cheese or chocolate frosting. I made a tofutti cream cheese frosting, it was delicious. I'll post the recipe later on.