COOKIES/TAHINI.

One of my favourite blogs is this of Hanna Göransson. It was a real life-saver last year as I went off gluten for a few months after a visit to my homeopath. Hanna creates tonnes of inspiring gluten-free recipes, amongst them these cookies that uses Tahini as a base. For a period last year I made them a LOT. Check out her blog, it is in Swedish but there is a translate-button at the top menu!
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To make sesame cookies you’ll need: 
→ 1 dl tahini, at room temp.
→ 1/4 dl coconut oil, at room temp.
→ 1 tbsp sesame- or coconut flour
→ 2 tbsp coconut sugar
→ ½ tsp bicarb soda
→ ½ tsp baking soda
→ 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
→ a pinch of salt
→ ½ dl chocolate chips
→ ½ dl raisins
→  sesame seeds for garnish

1. Start the oven at 175°C. 2. Make the chia egg. 3. Mix the tahini + coconut oil together using a (stick)/blender. 4. Add chia egg + sugar and mix some more. 5. Add the rest of the ingredients, apart from the chocolate chips + raisins that you add as a last ingredient without using a mixer. Let the dough sit for a while if it is far too sticky to handle. 6. Shape into 8 cookies and garnish with some sesame seeds. 7. Bake for 6-8 minutes, and let cool completely before serving.

Ps: I have made these both using buckwheat flour and regular brown sugar – and that turns out just fine too.
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