My committed relationship with tahini is stronger than ever. While some people may find this creamy paste totally unappetizing, to me it looks like liquid gold. I eat tahini by the spoonful, straight from the jar! Left unsupervised, I can eat my way through half a jar a day, easily, effortless.
I love how tahini lends itself so well to both sweet and savory dishes and how versatile it is in the kitchen. From salad dressings, dips, spreads, toasts, desserts, cakes, smoothies and milks, you can use it in pretty much anything. Which is amazing because it packs a punch. Rich in calcium and B vitamins, tahini can help us maintain healthy bones, boost energy and brain function. Who would not want to make it staple in the pantry?!
These cookies are savory and ridiculously delicious. They seriously exceeded my expectations from the first try. Try them! They make a perfect grab and go snack.
Tahini miso and nori cookies
Makes about 13-14 cookies
- 1 cup almond meal
- 1 cup oats
- 170g tahini
- 2 TBSP sesame seeds + 1 tsp for topping
- 4 TBSP nutritional yeast flakes
- handful of crumbled nori (dulse would also work well)
- 1 heaped TBSP miso (shiro)
- Preheat the oven to 180C.
- Add almond meal, oats, sesame seeds, yeast flakes to a bowl and toss to mix.
- Add nori (or dulse). Toss to mix.
- Add miso and tahini and mix well until you get a dough.
- Roll into balls and flatten to make cookies. Place all cookies on a tray lined with baking paper.
- Sprinkle with sesame seeds and bake for about 20 to 25 minutes or until golden brown.
- Once cooked, allow to cool and enjoy! Store them in an airtight container.