Tahini Cookies
Tahini cookies - An Asian Delicacy
Healthy, because
Even smarter
Nutritional values
Flavonoids from dark chocolate dilate blood vessels, keeping them flexible and thus allowing unimpeded blood flow, which in turn can prevent stroke. Tahini and nuts are excellent plant sources of fats that keep the heart healthy, as well as essential amino acids and minerals such as calcium, magnesium, potassium and phosphorus. They promote muscle development and ensure metabolic functions.
For even more oriental flair, you can replace some of the nuts in the tahini cookies with raisins. If you don't like the taste of tahini, you can replace some or all of the sesame paste with almond paste or hazelnut paste.
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 152 mg | (4 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 ¼ ozs Dark chocolate (min. 70% cocoa content)
- 2 ozs walnut kernels
- 3 ozs almonds
- 1 ½ ozs Shelled pistachio
- 1 oz Sesame seeds
- 5 ozs Tahini
- 2 Tbsps Coconut oil
- 4 ozs Raw cane sugar
- 2 eggs
- 5 ozs Spelt flour (Type 630)
- 1 tsp Baking powder
- ½ tsp cinnamon
- 1 generous pinch salt
Preparation steps
Coarsely chop and mix chocolate, walnuts, almonds, and pistachios; set aside about 2 ounces of them for sprinkling and mix with sesame seeds.
Beat tahini, coconut oil, sugar and eggs until fluffy. Mix flour with baking powder, cinnamon and salt and knead into the tahini mixture together with the nut-chocolate mixture. Cover dough and chill for about 30 minutes.
Form dough into 25 balls, flatten slightly, and place Tahini Cookies on the baking tray. Sprinkle with the set aside nut-chocolate mixture and bake the Tahini Cookies in a preheated oven at 400 °F for approx. 15 minutes until golden brown.
