Seedy and sweet (and gluten-free!)
These gluten-free whole-food treats are nice and warming, what with the ginger and sesame, making them very February-appropriate. For those of you who have a love for my Maple Flax Cookies, these are their more gut-friendly cousin.
1 3/4 cups brown rice flour
1/4 cup sesame seeds (unhulled preferred)
1/2 tsp. sea salt
1/2 cup pure maple syrup
1/3 cup raw sesame oil or sunflower oil (+ more for the baking sheet if needed)
1/4 cup tahini (sesame butter)
1 tbsp. finely grated ginger root
Preheat the oven to 350oF. Prepare a baking sheet with a sheet of unbleached parchment paper, or a light coating of oil. Whisk together the flour, seeds, and salt in a large bowl. Add the syrup, oil, tahini and ginger, and mix with a silicone spatula just until all the flour's been absorbed.
Roll the dough into walnut-sized balls and placing them on the baking sheet.
Press down on each ball gently with your palm (or fingers), flattening each ball to about 1/2 cm thick.
Slide in the oven and bake for 12 minutes, until they are no longer shiny. Allow to cool on a rack, or eat 'em warm with a tall glass of non-dairy milk.
Makes about 2 dozen cookies.