Well, let me start out by saying that maybe the 1 recipe a week goal was a little ambitious. Adjusting to NY living has taken longer than I thought, and it’s only now that I’ve finally managed to get a schedule down where I’m going to yoga several times a week and actually cooking at home. That’s partly also because the glow from eating out every night at all the incredible restaurants has slowly faded as I started to crave the comfort of food from my own kitchen. There’s something about cooking that grounds me. It’s familiar, it’s nourishing, and I love the food I make. Definitely my mother’s daughter. 

The recipe I’m sharing today is one I made over the holidays. Yes, that was almost two months ago, but trust me, you’ll be glad I got around to posting it. These cookies are ones my mom made when we visited her over the holidays last year. They’re gluten- and refined sugar-free and taste very much like halvah, one of my favorite desserts, with a little nuttiness from the quinoa. I hadn’t eaten halvah in ages since I hadn’t come across any with no refined sugars, so these were a real treat. The recipe is adapted from the Israeli food magazine Al Hashulchan. 


This year we spent the holidays in Calgary at my aunt tomiko’s place. Just like Paul-Jean and I tomiko stays away from refined sugars and always has me bake up a storm when I’m visiting. She’s the one that usually whips up all the treats, so it’s a pleasure to give back in whatever way I can, which this year meant making batch after batch of gluten free, refined sugar free cookies. I made this particular recipe three times it was so popular. Try it and you’ll see why. 

Tahini Quinoa Shotrbread Cookies

1.5 cups quinoa flour
7 tbs unsalted butter, cold, cut in pieces
1/2 cup tahini
1/2 cup coconut sugar
1 tsp vanilla
pinch of salt
sesame seeds, optional

Preheat oven to 325.
In a food processor, mix quinoa with butter, pulsing. When it resembles a coarse meal, add the tahini, coconut sugar and vanilla, pulsing to mix. 
Line a cookie pan with parchment paper.
Make 1-inch rounds and flatten. Press top into the sesame seeds, if using, and place in the pan. Bake for 20-25 minutes until cookies are golden brown. 
Remove from pan and cool.
The cookies come out soft and harden as they cool.