Before moving to Berlin I had a full time job and a full time social life. So no time for cooking, baking, juicing, sewing, knitting, and all those other great hobbies I have found while living here. At home, my best friend prefers to eat gluten free and I could never really cater to her needs; and in Berlin I have become good friends with Nicole, who endulges in challenging herself to gluten and dairy free diets. So, I decided that it would probably be good to: 1) challenge myself, and 2) have a gluten free offering of some sort for my great friends who choose to deprive themselves of the wonders of gluten. Nicole shared her amazing tahini oat cookies one afternoon and so I went exploring the world wide web for a suggested recipe. Below is a recipe adapted from AllRecipes.com.
- 6 tbsp Tahini (Tahin)
- 1/2 cup honey (Honig)
- 1 tsp cinnamon (zimt)
- 1 1/2 cups oats (hafer)
- 1/2 cup mix of flax seeds, sunflower seeds, sesame seeds, crushed almonds
Optional: Note: Now not gluten Free!
- Chocolate Chips (amount as you see fit)
- Dried Cranberries (as much/little as you want)
- Preheat the oven to 400°F/200°C.
- In a bowl add the tahini, honey, oats, cinnamon, seeds, chocolate chips and cranberries.
- Mix well.
Place small tablespoon sized soops onto a cookie sheet. Flatten them out into a cookie shape with the back of a spoon (they will not really change shape as they bake).
Place the sheet in the oven, turn down the temperature from 400°F/200°C to 350°F/175°C and bake for 10 to 15 minutes. WATCH CAREFULLY. There is that one minute where they can go from perfect to just too brown. You should take them out of the oven when they are just brown around the edges.
If you have any questions or try making it yourself with modifications and have amazing results, let me know! Have fun and Guten Appetit!!