My favourite recipe right now is not for cooking, but baking! It's very simple but I don't know if you have the ingredients easily available. It's silan and tahini oatmael cookies! They're my favourite energy snack.
1 1/2 cup rolled oats 1/2 cup silan OR honey 1/2 cup chopped wallnuts 6 tablespoons טחינה גולמית
I've never tried it with honey, but the original recipe was with honey. Either because I use unsweetened silan or because I use whole tahini, I also have to add a little water, otherwise it's too hard to work with it.
1) Preheat oven to 150c.
2) I mix the tahini with the silan first, then add water gradually, add, mix, add some more, like you usually would with tahini. I'm not sure how much I actually add, but it's not much, it doesn't end up looking like runny tahini.
3) Then mix with the oats and wallnuts quickly, because tahini's a bitch and will go hard on you pretty fast.
4) Shape the cookies. It's kind of a sculpting job, the consistency I get usually has to be flattened with a fork after I drop a blob. You don't have to leave much space between them, since they don't rise and they're not runny.
5) Bake for, um, lemme get back to you on that. The original recipe said 175c for 10 mins, but that ends up burned and underbaked, though it might work for honey. I bake at 150c for 10 mins, then check back to see when they look ready. Silan already makes them golden, so your key is caramel shine and not too dark around the edges.
That sounds awesome :O I tried baking in the past but I kinda fail at it. This however, sounds more like cooking except you end up with sweets! I'll give it a go soon.
My favourite recipe right now is not for cooking, but baking! It's very simple but I don't know if you have the ingredients easily available. It's silan and tahini oatmael cookies! They're my favourite energy snack.
1 1/2 cup rolled oats
1/2 cup silan OR honey
1/2 cup chopped wallnuts
6 tablespoons טחינה גולמית
I've never tried it with honey, but the original recipe was with honey. Either because I use unsweetened silan or because I use whole tahini, I also have to add a little water, otherwise it's too hard to work with it.
1) Preheat oven to 150c.
2) I mix the tahini with the silan first, then add water gradually, add, mix, add some more, like you usually would with tahini. I'm not sure how much I actually add, but it's not much, it doesn't end up looking like runny tahini.
3) Then mix with the oats and wallnuts quickly, because tahini's a bitch and will go hard on you pretty fast.
4) Shape the cookies. It's kind of a sculpting job, the consistency I get usually has to be flattened with a fork after I drop a blob. You don't have to leave much space between them, since they don't rise and they're not runny.
5) Bake for, um, lemme get back to you on that. The original recipe said 175c for 10 mins, but that ends up burned and underbaked, though it might work for honey. I bake at 150c for 10 mins, then check back to see when they look ready. Silan already makes them golden, so your key is caramel shine and not too dark around the edges.
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