Happy New Year, everyone! I’ve fallen a bit behind on blogging and social media, besides struggling with some severe POTS episodes which interrupted my eating patterns, my internet connection was super unstable so even though I had posts lined up, I couldn’t post. Ah! I had a wonderful end-of-the-year though despite the POTS, a really lovely birthday celebration and a short holiday with the family to Penang over new years. Then there was a wedding at the beginning of the year which was all sorts of heart- and soul-warming. Hope everyone had a great end-of-2014 and start-of-2015 too!
Figured I could kick-off the new year with a dessert-y item. I am hooked on tahini and coconut, thought that I could put them together to make some sort of cookie. Tahini is a wonderful paste made from sesame seeds, and sesame seeds are an incredible source of manganese, calcium, magnesium, iron, phosphorus, vitamin B1 and zinc. It’s more commonly used in savoury dishes, such as in hummus, but it’s actually really yummy to use in sweet dishes as well.
I then gave it a superfood boost with some maca powder. Which is why I thought of calling them maca-roons. By the way, macaroons are not macarons. I adore macarons to the death, and these refer to the delectable French almond meringue cookies that sandwich an incredible filling. Good news is that these are gluten free… Something I don’t have to give up!! Because they are expensive, and full of sugar, they’re a major treat. Macaroons are mounds of coconuty goodness, sometimes drizzled in chocolate. Unfortunately, my cookies didn’t bake into round macaroon mounds which I was hoping for, but they still tasted awesome.
Maca is a popular superfood that originates from Peru (don’t most of the superfoods on the market seem to come from South America?). It’s packed with vitamins B, C and E, as well as being mineral rich with calcium, zinc, iron, magnesium, and phosphorous. One of it’s special benefits is in regulating hormones (and therefore moods) as well as providing an energy boost. Since it’s pretty potent, it’s recommended that you start taking it in small doses first, about 1/2 a teaspoon a day, and work your way up to one tablespoon.
- ¼ cup tahini
- ¼ cup desiccated coconut
- 1 tablespoon coconut oil
- 1 tablespoon maca powder
- 2 tablespoons rice malt syrup (or other liquid sweetener)
- small pinch salt
- Preheat your oven to 180 degrees Celsius.
- Measure out all the ingredients into a small mixing bowl and mix well.
- Using two teaspoons or a small cookie scoop, scoop out the dough onto a cookie sheet lined with parchment paper.
- Place in the oven and let it bake for just 8 to 10 minutes. Keep an eye on it after 8 minutes, if your oven is on the hotter side you'll find that it's golden brown at this point!
- Remove and let cool.
Enjoy! xx, Bee