Halloween Sprinkle Sugar Cookies

Cakes and Cookies

It’s Halloween baby!

Tonight’s the night. The night where we come back home, grab a quick bite (aka dinner), get the kids into their costumes, put their makeup on, look for the trick-or-treating bags, find them, make sure we have enough candy to give out, meet friends and head out to trick-or-treat. Sounds hectic? Well, it is. But you gotta love it.

I went trick or treating with the kids last year. Other than the fact that it was cold and eventually rained, I had a blast. Oh, the kids did too.

Some people take Halloween very seriously, they decorate the house, they make sure something spooky jumps at you as you come closer to the door and some even jumped at the kids from behind the bushes dressed as a werewolf, which the kids did not find impressive from some reason.

So yeah it’s busy, it’s fun and it’s sweet and this year I was asked to make cookies for my kids’ classes (2 classes). I was wrecking my brain trying to find something easy, fun, fast and impressive enough. Well, the answer was right there in front of me – Sugar Cookies. Who doesn’t like those? And given all the allergies around school, these have no allergenic ingredients. So I went for it.

Got some Halloween sprinkles, some ‘Smarties’ and flour (which I found out I didn’t have – nice Maya, nice) and 30 minutes later I had 3 batches of cookies.

We put each cookie in a cute small bag with some extra ‘Smarties’ in it and there you have it – an upgraded cookie treat.

Halloween Sugar Cookies with Smarties and Sprinkles

Halloween Sugar Cookies with Smarties and Sprinkles


Halloween Sprinkle Sugar Cookies
Author: 
Recipe type: Cookies, Halloween
Cuisine: Cookies, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Sugar cookies for Halloween with built in sprinkles and a topping of candy. Can you beat that?
Ingredients
  • 100gr Butter (1/2 Cup)
  • ¾ Cup White Sugar
  • ¾ Cup Brown Sugar
  • ½ Cup Melted Coconut Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3 Cups All Purpose Flour
  • 5 Tbsp Halloween Sprinkles
  • 1 Pack of ‘Smarties’ (Halloween Theme)
Instructions
  1. Preheat oven to 350F (180C)
  2. Cream the butter, white sugar and brown sugar until they form a fluffy batter.
  3. Add the eggs and coconut oil in and beat together until fully combined.
  4. Add in the vanilla, baking soda, baking powder, flour and sprinkles and mix well.
  5. Scoop one tablespoon at a time onto a parchment paper layered baking sheet.
  6. Make sure you place the cookie dough scoops at least 1-1 ½ inch apart.
  7. Using the back of your hand (or the back of a spoon) gently press down every cookie.
  8. Place 2-3 ‘Smarties’ (or more) on each cookie (pressing them really gently onto the cookie)
  9. Bake for about 10 minutes. Remove from oven and let it cool completely.

Halloween Sugar Cookies with Smarties and Sprinkles

Halloween Sugar Cookies with Smarties and Sprinkles

It’s Halloween baby! Tonight’s the night. The night where we come back home, grab a quick bite (aka dinner), get the kids into their costumes, put their makeup on, look for the trick-or-treating bags, find them, make sure we have enough candy to give out, meet friends and head out to trick-or-treat. Sounds hectic? Well, […]

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Cookie Butter Filled Pumpkin Loaf

Cakes and Cookies

Fall is all about the changing leaves, the beautiful colors, Halloween, apples and of course pumpkin.

I open my Facebook Page every day and for the past few weeks all I can see is pumpkin this and pumpkin that and all I can think of is “oops, I have pumpkin nothing”. Yeah I’ll admit, I’m not a pumpkin fan, these pumpkin pies going around? They don’t do anything to me, in fact, from some reason pumpkin for me is associated with baby food. Don’t ask me why, but that’s how it is.

So I figured that making something with pumpkin puree and adding one of my favorite (oh so sweet) ingredients might be a good way to expose my taste buds to pumpkin.

I made this yeasty loaf, rolled with cookie butter (Biscoff Spread) that I got from Israel which lead me to discovering two things:

1. They don’t sell cookie butter here in Halifax, too bad.

2. Cookie Butter Pumpkin Laves can evaporate.

I have to find a way to get my hands on some cookie butter around here; I’ve made it my next goal and mission. Just thinking about all the good stuff makes me drool on my keyboard.

 

But back to pumpkin and fall and all, it appeared that the pumpkin made the dough softer and the baked loaf came out so fluffy and sweet. Apparently pumpkin enhances stuff, it also makes things orange (which is my favorite color) so you know what? I’m in. Pumpkin it is.

 

Cookie Butter Filled Pumpkin Loaf

Cookie Butter Filled Pumpkin Loaf

 

Cookie Butter Filled Pumpkin Loaf
Author: 
Recipe type: Cake, Loaf
Cuisine: Pumpkin, Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 2 Loaves
 
It's pumpkin season and cookie butter is timeless, why not combine the two and indulge over a sweet swirly loaf with a nice cup of tea?
Ingredients
  • 500gr All Purpose Flour
  • 1 ½ Tbsp Yeast
  • ½ Cup White Sugar
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Vegetable Oil
  • 3 Tbsp Pumpkin Puree
  • 8 Tbsp Cookie Butter (Biscoff Spread) – or any other spread (Nutella, Peanut Butter etc.)
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the oil, ¾ cup water and pumpkin puree and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water gradually until what you get is a soft, even dough.
  3. Remove the dough from the bowl into a floured surface and roll the dough a bit in the flour until it is covered with it to avoid sticking.
  4. Divide the dough into 2 equally sized halves and set one aside.
  5. Using a rolling pin flatten the first piece of dough into a ½ inch thick rectangle. Flour the surface and the dough/ rolling pin a bit while you work on it to avoid sticking.
  6. Place 4 tablespoonfuls of cookie butter spread (or any other) onto the flattened dough and spread it gently using a spatula. Be careful not to press too hard against the dough so you don’t tear it.
  7. Once you’re done spreading the cookie butter, roll the dough lengthwise (so you end up getting a long roll) and cut the roll in the middle, scoring it into 2 long halves (you will see the filling now and each half will look like layers of dough and filling)
  8. Gently connect the ends of the 2 halves (just like you would when braiding) and start swirling the two halves together (just like a screw or a braid with two strands only). Make sure that when you do this, the part with the exposed filling is facing up.
  9. Transfer into a greased and floured loaf pan and continue to do the same with the other half of the dough.
  10. Cover the 2 loaf pans with a clean kitchen towel and let the loaves rest until they rise and almost double in size (about 40 minutes).
  11. Preheat the oven to 350F (180C)
  12. After 40 minutes, gently brush the loaves with the beaten egg (optional) and place in the preached oven for 25-30 minutes.

 

Cookie Butter Filled Pumpkin Loaf Slice

Cookie Butter Filled Pumpkin Loaf

Fall is all about the changing leaves, the beautiful colors, Halloween, apples and of course pumpkin. I open my Facebook Page every day and for the past few weeks all I can see is pumpkin this and pumpkin that and all I can think of is “oops, I have pumpkin nothing”. Yeah I’ll admit, I’m […]

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Coconut & Pumpkin Spice Spelt Rugelach

Cakes and Cookies

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK.

Traditionally what I’d do is make these from all purpose flour and brush them with oh-so-sweet sugar syrup when they’re out of the oven, but in this case I decided to make the healthier version, the version with less sugar, less gluten and off the record – less work.

Although the dough has yeast in it, please don’t be scared. I know that some people refrain from making yeast pastries because they always seem more lengthy and complicated, but I assure you that these are easy peasy.

In the spirit of fall I’ve decided to make these with pumpkin spice (my first time using it) and add my own twist with one of my favorite ingredients – coconut oil.

Of course, you can make these with just cinnamon, or replace the coconut oil with butter or canola oil, the possibilities are endless here; and the best part is that no matter how you choose to make these, they’ll be SO GOOD.

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut & Pumpkin Spice Spelt Rugelach
Author: 
Recipe type: Dessert
Cuisine: Spelt, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 32 Rugelach
 
Soft Spelt dough rolled with pumpkin spice and coconut oil, baked fresh, need I say more? These are delicious!
Ingredients
  • 500gr Spelt Flour (I use wholegrain organic)
  • 1½ tsp Xanthan Gum Powder (for more elasticity)
  • 1½ Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 1 Egg
  • 125ml Milk (1/2 cup)
  • 200gr Butter – Melted
Pumpkin Spice Filling:
  • ¼ Cup Coconut Oil - Melted
  • 1 Tbsp Pumpkin Spice
  • 2 Tbsp Brown Sugar
For Brushing:
  • 1 Beaten Egg
  • Brown Sugar
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare a parchment paper layered baking sheet
For the filling:
  1. In a small bowl mix together the brown sugar and pumpkin spice and set aside
  2. Have the oil melted and set aside
For the dough:
  1. Place the dough ingredients in a stand mixer bowl and start mixing on low speed until everything is combined into an even soft dough (if you notice the dough is too flaky or dry, add 1 Tbsp milk while stirring – you may need more than 1 Tbsp depending on the flour but always add 1 Tbsp at a time)
  2. Remove dough from mixing bowl and divide into 4 equal pieces. Roll each piece into a ball.
  3. Using a rolling pin, flatten one dough ball into a this circle (doesn’t have to be perfect), but not too thin (about 0.3cm).
  4. Brush the flattened dough circle with some melted coconut oil and sprinkle with the pumpkin spice and sugar mix (I just divided the spice mix in 4 to make sure I have the same amount for each dough piece)
  5. Using a sharp knife or a pizza roller, score the dough circle into 8 slices and roll each slice starting at the wide part (so going from the triangle’s base to it’s pointy part)
  6. Place each rolled slice on the baking sheet, about 1-2 inches apart from one another
  7. Repeat flattening, brushing, sprinkling and rolling with the other 3 dough balls.
  8. Once all the rugelach are on the baking sheet, brush them with the beaten egg and sprinkle with some brown sugar on top and place in the preheated oven.
  9. Bake for about 10-12 minutes or until rugelach tops are nice and brown
  10. Once completely cool, keep in an airtight container and enjoy

 

Coconut Pumpkin Spice Spelt Rugelach

Coconut Pumpkin Spice Spelt Rugelach

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK. Traditionally what I’d do is make these from […]

Read More

Orange Chocolate Chip Spelt Cookies

Cakes and Cookies

I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here.

But hey, when you have family coming over once in a couple of years it goes without saying that everything else in your life kind of gets pushed over.

Read More

I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here. But hey, when […]

Read More

Rooibos Infused Vanilla Chocolate Mini Baked Donuts

Baked Goodies | Cakes and Cookies

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients.

Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in.

I mean, it’s Organic Milk and a Challenge – have you met me? Have you been reading me? This was mine.

The challenge is called “Brown Bag Recipe Challenge” and it was made possible thanks to two awesome local providers teaming up: East Coast Organic Milk and Just Us! Coffee.

Why is it called “Brown Bag Recipe Challenge”? Easy, it’s a challenge, and to get the mystery ingredients I had to go to Just Us! Coffee and pick up my brown bag.

So after completely forgetting to pick up my bag and then remembering it when it was almost too late, I picked up the bag with the mystery ingredients. I rushed to the car (that was of course parked where you shouldn’t park) and as I set down I had to tear the bag open and find out what I was against.

In the bag, I got 2 packs of Organic Chocolate (Hand Made) – One white and one dark; I also got a pack of Just Us! Coffee Organic Cane Sugar, Vanilla -Rooibos Tea and of course the Organic Milk from East Coast Organic Milk.

After reading the rules and instructions on this challenge I started brain storming (while driving), I had to come up with something that will incorporate ALL of the ingredients.

I have to admit, I’ve never tasted Rooibos Tea and I had no idea what to do with it.

After getting home, tasting the tea and indulging myself with a cube of fine Organic Chocolate alongside with a nice glass of Organic Milk, I knew exactly what I’m going to make – Donuts!! But not just regular donuts, they’re going to be baked.

So Rooibos Infused Mini Baked Chocolate Vanilla Donuts it is.

 

Rooibos Infused Mini Baked Donuts

 

Rooibos Infused Mini Baked Donuts

 

 

Rooibos Infused Vanilla Chocolate Mini Baked Donuts
Author: 
Recipe type: Dessert
Cuisine: Sweets, Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36 Mini Donuts
 
These are so easy to make and even easier to snack on. A healthier version of donuts that can be made with your favorite steeped tea. You don't even need a stand mixer.
Ingredients
  • 5 tbsp Butter
  • ⅓ Cup Sugar (I used Organic Cane Sugar by Just Us! Coffee)
  • 1 Egg
  • ¼ Cup Milk (I used Organic Milk by East Coast Organic Milk)
  • ¼ Cup Rooibos Vanilla Tea (2 tsp tea steeped in ¼ cup hot water)
  • 1 tsp Vanilla Extract
  • 1½ tsp Baking Powder
  • 1½ Cup All Purpose Flour
  • 35 grams White Chocolate – Grated (I used Just Us! Coffee white chocolate)
  • Dark Chocolate – Finely grated to top donuts (I used Just Us! Coffee dark chocolate)
Instructions
  1. Preheat oven to 325F (165C) and have a mini donut non-stick pan ready
  2. In a large bowl mix the butter and sugar together until fully combined (I use a fork to mash them together until evenly combined)
  3. Add in the egg, milk, steeped tea (liquids only) and vanilla extract and mix well.
  4. Add the baking powder, flour and grated white chocolate and stir all together until fully combined with no lumps.
  5. To make it easier transfer some of the batter into a piping bag (or a Ziploc bag with a cut corner).
  6. Pipe the batter onto your mini donut baking sheet, making sure you only fill each donut ring ½ way (this will ensure you get donuts and not weird looking mini muffins)
  7. Place into the preheated oven for 8-10 minutes
  8. After removing from the oven, immediately transfer onto a plate (or any other flat surface) and sprinkle with the finely grated dark chocolate (I grated directly above the warm donuts so it could melt a bit)

 

Rooibos Infused Mini Baked Donuts

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients. Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in. […]

Read More

Coconut Vanilla Jam Sandwich Cookies

Cakes and Cookies

For this next recipe, surprisingly there is no story to tell.

Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make.

So not only that I made these cookies, I was also able to make them from Spelt Flour AND with my favorite baking partner in the whole world – my daughter.

These cookies may seem like a lot of work, but in fact they are easy to make; so easy and fun, you can share the fun with your kids. Let them add the ingredients, measure, mix, roll into balls, flatten with they’re little hands and decorate using a fork.

After the cookies are ready, let your child spread the icing, the jam and the love around.

Just seeing the pride in my daughter’s eyes when the whole family devoured these cookies 10 minutes after they were done was worth everything.

So here, sandwich cookies with vanilla and jam, made with spelt flour but can be substituted with all purpose flour.

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies
Author: 
Recipe type: Dessert
Cuisine: Spelt Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 Sandwich Cookies
 
Great sandwich cookies that can easily be made with the kids. I made these with Spelt Flour but it is 100% substitutable with all purpose.
Ingredients
For the Cookies:
  • 200gr Butter – Softened (I grate my butter to speed up things)
  • ½ Cup Light Brown Sugar
  • ½ tsp Vanilla Extract
  • 1 Egg
  • 2 Cups Spelt Flour (Can be substituted with all purpose)
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened Shredded Coconut
For the Vanilla Filling:
  • 50gr Butter – Softened
  • ¼ tsp Vanilla Extract
  • ½ Cup Powdered Sugar (Icing Sugar)
  • 2 tsp Milk
For the Jam Filling:
  • Your favorite jam (I used Blueberry and Apricot)
Instructions
  1. Preheat the oven to 375F (180C)
  2. Layer a large baking pan with parchment paper
  3. In a stand mixer bowl, put the softened butter, brown sugar and vanilla extract and whip until light and fluffy.
  4. Add in the egg and whip a bit more until the egg is fully combined with the butter (careful, don’t over mix it)
  5. Add in the flour, baking powder and coconut into the whipped butter and mix (don’t whip) until all the ingredients are fully combined and you get an even, soft dough batter.
  6. Scoop 1 tablespoon batter at a time and roll into a ball. Place the cookies balls on the baking sheet about 1- 1 ½ apart from each other.
  7. Gently flatten each cookie ball with you hand and decorate with stripes by gently pressing a fork onto each cookie (optional decoration but it looks pretty).
  8. Place the cookies in the preheated oven for about 12 minutes or until golden brown (note that Spelt Flour tends to take less baking time so keep an eye open).
  9. When cookies are ready, remove from oven and let them completely cool down before filling.
Prepare the Vanilla Icing:
  1. While the cookies are cooling off, Whip the butter, vanilla extract and icing sugar until they’re light and fluffy.
  2. Add in the milk and keep whipping for another 1-2 minutes until you get a nice, white, spread consistency mix (aka Icing 🙂 )
Assemble the Cookies:
  1. Take each pair of cookies, spread vanilla icing on one cookie and some jam on the other cookie and close them together to form a sandwich.

 

Coconut Vanilla Jam Sandwich Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

For this next recipe, surprisingly there is no story to tell. Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make. So not only that I made […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Honey Tahini Spelt Cookies

Cakes and Cookies

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges.

When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and preferably non dairy oil/fat substitutes and so on.

The thing is that it may sound easy but not all ingredients behave the same as their substitutes. For example, Spelt flour has a low level of Gluten and as such will often result in crumbly or dry cookies, cakes and breads. It also requires fewer liquids as it doesn’t absorb as much as regular flour.

Sugar can be substituted with honey but honey is sweeter and it’s liquid and as such will need to be used in smaller amounts. So you see, it’s a whole religion this healthy living thing. But at the end of the day it’s worth it because everyone gets to enjoy yummy cookies that cause MUCH less damage to our body.

I’m not here to preach for healthy living but I do think that we all need to be open- minded and try new things. I think we need to be more aware of what the products on the supermarket shelves are made of and I think it’ll be best for everyone to just generally treat their body the best they can.

I just recently found out that for children for example – their nutrition by age 5 will determine their base for growing and developing. So although my kids are now older than 5, I still think that if not for ourselves, we do need to take care of our children and provide them with the best building blocks we can, so they grow strong, healthy and aware.

And now, I’ll stop being so serious and tell you that these cookies are AWESOME! Honey, Tahini, Spelt! So good! These turn nice and soft and addictive. Melt in your mouth round pleasures.

 

Honey Tahini and Spelt Cookies

Honey Tahini Spelt Cookies
Author: 
Recipe type: Desserts
Cuisine: Helthy Living, Low Gluten
Prep time: 
Cook time: 
Total time: 
Serves: 40 Cookies
 
Soft, Sweet and healthier cookies. Although these require 45 minutes to chill they are worth it!
Ingredients
  • 125gr Butter – Cubed (at room temperature)
  • ⅓ Cup Honey
  • 1 tsp Vanilla Extract
  • ½ Cup Raw Tahini
  • ½ tsp Ground Cinnamon
  • 1½ Cups Spelt Flour
  • ½ tsp Baking Powder
  • Walnuts – Optional
Instructions
  1. Mix the butter and honey together until well blended and add the tahini, vanilla and cinnamon.
  2. Add the flour and baking powder to the mix and stir until all the ingredients are fully combined.
  3. Place the dough in the fridge for 45 minutes.
  4. Preheat oven to 370F (180C)
  5. After 45 minutes scoop ½ teaspoon at a time and roll into balls. Press a walnut into the center of each cookie (optional).
  6. Place the balls about 1 inch apart from each other on a parchment paper layered baking pan and into the oven for 10 minutes or until golden brown.

Honey Tahini and Spelt Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges. When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and […]

Read More
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