Ingredients: 1 Napa Cabbage, quartered and chopped 1/2 onion, quartered 1 bunch green onions, chopped into 1″ pieces 2-3″ piece of ginger 3 Tbsp Himalayan Pink Salt, divided 3-4 purple carrots, peeled and rinsed 1 3-4″ portion daikon radish (about 1 cup sliced) 1 large […]
Month: June 2019
This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & […]
Recipe by Brenna May @culturedbite
It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie for ages now… and this is an evolution of my tahini freezer bites. An evolution because they are much more of a cookie. Chewy, subtly sweet and chocolatey.
I love how they have hints of the middle east in their flavor, which can be enhanced by adding cardamom, or by taking out the and chocolate chips and adding dried cranberries or chopped dates in their place.
You can make these vegan by making a flax egg (1 Tbsp flax meal + 3 Tbsp water) Be sure to mix it and pop it in the fridge for 15 minutes or you will have a pile of crumbles. Replace the collagen with a quarter the amount of Maca, Pea Protein or a blend of the two. I would not recommend a chia meal egg because it messes with the color and flavor too much, but I have not tried a whole chia egg.
One of my kids had a clear preference for the pea protein version while the other two favor the Maca. I use a blend of Red and Black Maca but yellow will work here as well. Maca lends a lovely malted flavor to the cookie and we often sub out the collagen in favor of it. My children are unabashedly disapproving of tahini except in hummus but they don’t really notice in the maca version.
I tried these out on a hoard of “normal children” who are accustomed to eating store bought cookies and they gobbled them up and verbalized their approval so we will just consider that a win.
Tahini chocolate chip cookies
Mini Batch: makes 4-6 cookies
- 1/4 cup tahini
- 2 scoops collagen peptides /4Tbsp (sub with 1 Tbsp Maca or pea protein)
- 2 Tbsp coconut flour
- 1 egg
- 1/4 tsp baking soda
- 1/4 tsp pink salt
- 1/4 tsp vanilla
- A pinch to 1/8 tsp cinnamon
- 1/4 tsp pure monk extract powder (slightly heaping)
- 12 drops liquid stevia drops or 1/4 teaspoon pure stevia powder (optional, but leave in for vegan version)
- 1/4 tsp Baking soda
Standard Batch: makes 12-24 cookies
- 3/4 cup mixed tahini
- 3 humane free range hen eggs
- 1 level teaspoon monkfruit powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pink salt
- 1 tsp pure vanilla extract or paste
- 1/4 – 1/2 teaspoon cinnamon
- 1/3 cup coconut flour
- 1/4 cup (6 scoops) collagen peptides powder
- 1/2 cup Lily’s dark chocolate chips
- Mix tahini and egg/flax egg with monkfruit and stevia
- Add baking soda, pink salt, vanilla and mix
- Add collagen or maca/pea protien and mix
- Add coconut flour and mix.
- Fold in Lily’s chocolate chips or fresh cranberries
- Form into balls and flatten
- Bake in preheated oven at 325°F for 10 min
*If using a food processor just add all ingredients except for the coconut flour and chocolate chips and blend until smooth, then blend in the coconut flour and fold in the chips.
Cultured Baba Ganoush: post-fermentation method This is my second post on the popular aubergine hummus otherwise known as baba ganoush. Most Americans will know it as an eggplant, but I first had it in France and found the rest of the world also calls it […]
I was rummaging through my pantry a couple weeks back and found an unfinished but open bag of cacao nibs. Sadly they had over-fermented and had the distinct aftertaste of sourdough starter. I do not like to throw things out unless they are actually “off” […]
Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust… and after being on the Kauffman diet for 9 months I was ecstatic to be able to try something with mozzarella. It did not disappoint and neither did their bread recipe, though I did have to do some troubleshooting at first. One of the things I miss most on keto is sourdough bread, so I did some substitutions and used milk kefir to culture or “sour” the loaf.
Give it a go and let me know what you think! Enjoy!
Cultured “Sourdough” Keto Bread
(Adapted from Dr Berg’s Healthiest Bread in the World)
- 1 cup almond flour
- 1 cup arrowroot flour
- 1/3 cup coconut flour
- 1 tsp sea salt
- 2 tsp active dry yeast
- 2 tbsp very finely ground chia seed
- 2 tbsp organic psyllium husk powder
- ¼ cup filtered water (+ 2 Tbsp = 1/3 cup)
- 1 cup milk kefir (can be done with coconut kefir to make it vegan)
- 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
- 1 egg (optional)
1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 for coconut sugar).
3. Stir the finely ground chia and psyllium husk into the yeast mixture and add 1 cup milk kefir. Let it stand for 1 minute to thicken, then whisk.
4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
6. Preheat the oven to 425 °F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
7. You can divide the dough or leave it as a round (boule). Shape the boule with your hands and wet them if necesssary to bring it together. Brush with egg wash or if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
8. Place the dough onto the preheated stone or cooking sheet. Bake for 30-40 minutes. Individual ovens and baking times vary. (My big oven takes 30 while my Breville Oven Air takes 35 minutes with this loaf) I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
9. Let it cool on a wire rack for about 30 minutes. When it has cooled you can slice and serve or store it wrapped in a tea towel in an airtight container or bread bag. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.
This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce I’ve had on trips to my husband’s homeland. We have one […]