Hi everyone! Did you have a good weekend? Get up to any exciting adventures? I sure hope so. We had a gorgeous weekend here in Calgary. It’s acting like spring, yet it’s January. You won’t here me complaining about that that’s for sure! I just wish I had some time to actually go out and enjoy the natural vitamin D. For now I get to enjoy it though my office window while I read about really exciting things like secondary amenorrhea, thyroid storm and adrenal insufficiency. I bet I am making you pretty jealous right about now aren’t I? Oh the life of a resident…
But on a much better note, I have another exciting post for you today so keep on reading! You not only get a cookie recipe today but a cookbook review as well. Yay.
I have always admired people who go after what they want and take their success into their own hands. This is one of the reasons why I am so pleased to be sharing my friend Ariana Mullins’ new book, And Here We Are at the Table with you. Ariana produced this book entirely on her own, without a book contract or the help of a publishing company. Talk about taking a risk! The fact that she has produced such an amazing and beautiful book all on her own is an amazing accomplishment.
You might already know Ariana from her blog And Here We Are where she posts about food, travel, living abroad and family life. Well her cookbook is an extension of what you will find on her blog. In other words it is so much more than just a recipe book. It is part travelogue and part memoir that includes many stories and adventures from Ariana’s life abroad. She shares her life experiences with travel, food, culture, and the inspiration behind the many different recipes you will find in the book. All of the recipes are grain free and focus on real, healthy ingredients. There is some dairy included in this book so it isn’t full paleo, but most of the recipes have dairy free alternatives and the majority of the recipes include paleo friendly ingredients. And there are a lot of good looking recipes in here that’s for sure. Like these Tahini Molasses Cookies that I am sharing with you today.
Now, I have to be honest and say that I was a little sceptical when I first read the ingredients for these cookies. How can you make a cookie without flour? Well my friends it turns out that it is indeed possible. These cookies turned out way better than I could have imagined. Think a crisp on the outside, soft on the inside caramel cookie. Is your mouth watering yet? It should be!
A few of the other recipes from the book that I can’t wait to try include:
- Caramelized Apple Dutch Baby (a delicious looking type of breakfast pie)
- Greek Herb Frittata
- Apple, Leek and Bacon Breakfast Sausage
- Roasted Sweet Potato Puree with Ginger, Orange and Coconut
- Strawberry Bruschetta Relish
- Herbed Compound Butter
- Chimichurri Sauce
- Garlic, Lemon and Ginger Marinade
- Thai Grilled Chicken with Lemongrass, Basil and Lime
- Easy Moroccan Spiced Beef with Lemons and Butternut Squash
- Carrot and Parsnip Cake
- Fermented Blackberry Soda
Reading this book makes me want to hop on a plane immediately and start visiting all the places that Arianna describes. As a person who loves both travel and food this book was a great addition to my already over-flowing library. If you like good food made with real ingredients, have a zest for travel and want to learn more about life abroad then this book is for you. I hope you enjoy it as much as I have. And I would love to hear what you think of these cookies. I dare you to try eating just one.
Well on that note I think it’s time to get to the recipe. And as always I would be thrilled if you visited me on on Pinterest, Instagram or Facebook. And if you have any feedback, questions or comments please feel free to get in touch! I always love hearing from you guys.
Tahini Molasses Cookies
(Paleo, Dessert, Gluten Free)
- 1 cup tahini paste
- 3/4 cup molasses sugar or dark muscovado sugar
- 1 tsp baking soda
- 1 large egg
- 1 pinch sea salt
- sesame seeds for sprinkling the tops of the cookies Optional
Preheat your oven to 350º F or 180º C.
Combine everything but the sesame seeds in a mixing bowl, stirring the tahini well before measuring. 3. Mix the batter until everything is combined.
Spoon tablespoonfuls onto your cookie sheet, about two inches apart.
There can be some variation in the texture of the batter– sometimes it may be more firm than others, but it will always do some spreading while baking, so leave some space for that.
Sprinkle the tops of the cookies with sesame seeds.
Bake for 10-15 minutes, until the edges are a little crispy and it all smells heavenly.
Let them cool for a few minutes before handling, as they will be fragile while they’re hot
Serve and enjoy!