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 […]
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” […]
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 here in Oregon called “Portland Ketchup”. This has the advantage of being probiotic as well as keto once it is fermented for a few days. It is not the sickly sweet ketchup I grew up on but rather a savory, vinegary sauce. I never fully got the rhyming slang for “tomato sauce” in Australia, I am sorry to admit. The first time I heard “Pass the dead horse” it took a good 10 minutes of explanation to break that one down for me. It does for the most part rhyme in an Aussie accent… but I’m happy to stick with tomato sauce.
- 500g Organic Tomato Puree/Paste
- 1 Small or 1/2 Medium Organic Onion
- 3 Garlic Cloves or 2 tsp granulated garlic
- 1/2 cup brine from another ferment (onion or kimchi)
- 1/4 cup Raw Apple Cider Vinegar
- 1/8 cup pure maple syrup or raw honey
- 1/8 cup balsamic vinegar
- 2 1/2 Tsp Sea Salt
- 1/2 Tsp Organic Allspice
- 1/2 Tsp Organic Cloves
- 1/2-1 Tsp Smoked Paprika
- 1/2 Tsp Ancho Chili Flakes (optional)
Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. I used a quart mason but in all honesty it was not large enough. Leave for 2-4 days on the counter to ferment.
For this day of remembrance and rest I am using one of my many recipes I haven’t gotten around to posting. It is appropriate… a bit if mixing in the morning and leave it out all day and dry it overnight. Tasty. Nutritious. It feels […]
Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were […]
You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria.
The flavor is delicate and void of the bitterness I usually find in parsnips. I like them regardless but fermenting makes them palatable to even the worst parsnip critics. Like say, my husband and children.
For this recipe I used a 2 quart pickle jar.
- 8-9 parsnips – enough to fill a 2 liter sanitized jar or whatever jar you are using.
- 1/2 a lemon, sliced
- 1-2″ piece of fresh ginger, pureed
- 2 garlic cloves, thinly sliced
- 1/2 Tbsp peppercorns
- 2-3 sage leaves or 1 tsp dried sage
- 1-2 sprigs parsley or 2 tsp dried parsley
- Course kosher salt, sea salt or pink salt
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Lay all your tools on a cookie sheet with a silicone baking mat
- in the oven and heat to 180°F to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
- Dissolve 1 1/2 – 2 tablespoons kosher salt, sea salt or pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the juice for other ferments!
I came up with this recipe in an attempt to veer from my standard potluck fare of chips and salsa. I took it to my first potluck at our new church. I got a bit of the mick taken out of me by our pastor […]