Tahini (Sesame Seed Paste) 

Cookies

These cookies conain tahini (sesame seed paste), sugar, egg, vanilla, salt, rice flour, and baking powder. The recipe is from Lil' Cookie, and calls for cornstarch or a gluten-free flour. I decided to use rice flour, but it would be interesting to make it another time with cornstarch, to see if there's any difference.

I read the recipe thoroughly, but didn't look enough at the photo. I guess that's why these cookies look bigger and thicker than the original. The main problem this caused, was they took longer to bake. I wanted to make sure they didn't get overdone, as I tend to like cookies which are softer. However, luckily for me they came out great!

These reminded me of peanut butter cookies. They actually tasted best when one was eaten just by itself (not after something else), slowly. Yummy!

Lil' Cookie Website, Gluten Free Tahini Cookies

Quinoa Flakes Cheela 

(Indian Savory Pancake)

This was inspired by the Ground Oats Cheela from August 30, of The Gutless Foodie on Instagram. Instead of using ground oats, I used ground quinoa flakes (which I ground up in a coffee/spice grinder), along with mustard seeds and some spices. I was glad to find a use for the quinoa flakes (that I was advised could add some protein to my diet). It was a very delicious use, too. 

(I'm adding links here to the company that makes these quinoa flakes, in case anyone is interested.)


The Gutless Foodie Facebook

The Gutless Foodie Instagram, Ground Oats Cheela

Ancient Harvest Website, Quinoa Flakes

Ancient Harvest Website, How to Use Quinoa Flakes