Could I get used to this?
What was today? Working on the fourth issue of my cookzine, Ripe; baking Cheendana's Spelt-Tahini-Maple thumprint cookies (see recipe below); going with my housemate Kim to join the Y (isn't that what everyone does for New Year's at least once?); and spending hours with a roomful of ladies and a cascade of conversation at the weekly Wednesday night S n' B at Lettuce Knit. I'm doing all this name dropping so I can practice putting in links. Now I gotta motor off to bed and make up for the fact that I woke at 6am.
Spelt Tahini Maple Cookies (vegan, wheat-free, and super balance of nourishing and delicious)
1 cup tahini (or other seed or nut butter)
1/4 cup oil
1/2 cup maple syrup
2 cups spelt flour (other flours make cookies that are too crumbly)
1/2 tsp. baking soda
2 tsp. vanilla extract
a pinch of salt
filling: 1 cup pitted dates + 2/3 cup water
(Filling can be substituted with jam if you are in a rush or if you're opposed to dates)
1. Preheat oven to 350oF.
2. Allow dates to simmer with water in a small pan/pot until they're softened and can be mashed with a fork into a paste.
3. In a medium/large bowl, mix up all other ingredients, roll into walnut-sized balls and place on an unoiled cookie sheet.
4. Make a dent in each ball with your thumb and fill that space with date mush.
5. Bake for 10-12 minutes. Makes about 30 cookies.