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I never thought I’d say this. Actually, I never even considered that this would be something I’d think of never saying. But here it is:
For my next birthday, I want a spice rack.

Look at where they are now! In a box at the bottom of my counter, all messed up and thrown around and no matter how hard I try I can’t keep them organized. My poor spices. They need love too.

How do you turn the left into the right?

    I love granola. I can eat and have eaten an entire box in 1 go. But even organic, store-bought granola is LOADED with extra sugars and extra calories and a lot of things I don’t need. So making my own granola was something I wanted to try – once I stopped obsessing over it and eating entire boxes.
That moment has come. I have turned plain rolled oats into granola. And I’m proud of it.
It’s not the most successful, but who cares. It’s mine. My own recipe and everything.
Ok, so it’s not totally my own. I took ideas from other people but the basic idea of granola seems to be do whatever you want with in reasonable granola rules of stickiness and sweetness. I can do that.

  • 1 ¼ cups rolled oats
  • ¼ cup whole almonds, unsalted
  • 2 tablespoons tahini
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 4 dried apricots
  • 5 dates
  • 2 tablespoons dried cranberries

Preheat oven to 170°C.

Put your almonds in a blender and blend on the pulse setting until roughly chopped. In a large bowl combine your oats and the almonds together.

In a small saucepan add tahini, honey, and sesame oil and heat over medium high heat, stirring until blended. Add immediately to the dry ingredients and stir with a spoon to mix together.

In a low baking pan, or I guess you can use a baking sheet, pour your mixture onto the pan and press to flatness. Bake for about 12 minutes.

In the meantime, chop and pit your dates, chop your apricots. Ready your cranberries.

Take the mixture out of the oven, stir in your apricots, dates and cranberries. Bake for another 8 minutes. Doesn’t it look pretty even before it’s all stirred together?

Remove from oven and let cool before eating.
According to the recipe creator on a ¼ cup of this had 80 calories. About half of the calorie count in the store-bought stuff.  Maybe it’s not a crunchy as it could be. Maybe it’s not as well cooked or as clumpy. It’s my first batch and DAMNIT, it’s fabulous.

The tahini mixed with honey makes this granola sweet and nutty at the same time. Way better than peanut butter, because sesames have that extra lip-smacking taste to them that mix so well with dates and apricots (and now cranberries). The almonds are mild and give that extra crunch so necessary in granola.

Enjoy as a snack after an eight mile run. Or way after, since I made this at 5pm and my run was at 10am.


What’s better than cookies that just came out of the oven? Tahini cookies that just came out of the oven.

Two things inspired this discovery:

1. I love peanut butter cookies but they are high in fat and calories.

2. I had tahini in the house I needed to do something with.

Lately we’ve been making homemade everything, including our own hummus, which requires tahini for that nutty taste. Tahini is basically sesame paste and has the consistency of natural peanut butter (not the processed stuff like Jiffy). Anyway, we made our hummus out of an organic tahini that I found in the local organic grocery, and I was worried that it would go bad quickly if we didn’t act fast. So I headed to to find something to do with it.

First, the husband made more hummus, because it’s yummy to snack on with bread and veggies.

I found this Tahini Cookie recipe which I had all the ingredients for and set to work. I halved the recipe, because really – who needs 50 cookies for two people?

The end result is wonderful:

What is delightful about this cookie is that it has a crumbly texture on the outside with a soft and melt-y center. The recipe halved said the turnout would be 25 cookies, but I made around 16 because I like larger ones.

I also added honey to the batter because when I added the flour it started to look a little dry and upon taste it wasn’t quite as sweet as I like my cookies.

Nonetheless, they have the flavor of tahini and remind me so much of my favorite peanut butter cookies that I am thrilled at how they turned out.

The other upside? Tahini, unlike peanut butter, is good for you. I’m not saying to eat an entire pot of it in one sitting. Sesame has fat but it’s the good fat, and on top of that it contains phytoestrogens which have antioxidant and anti-cancer properties. (Contrary to popular belief) It also contains an aminoacid that the body can’t produce and needs to help fight cholesterol. Sesame also has a high content of iron, calcium, magnesium and vitamin B1, all especially brought to the forefront in ground tahini.

“Healthy” cookies! What could be better? Of course, besides tahini the other main ingredients are butter and sugar, but these could easily be replaced with honey (often used in Middle Eastern cooking anyway) and oil. In fact I plan to try that next time.

A plus was that the batter contains no egg, which means I got to lick the bowl risk free.

Just a word of caution: Make sure that you let these cookies sit out and cool for AT LEAST 10 minutes before even touching them. If they don’t have a chance to harden they will crumble and fall apart. I made the mistake of poking one with my finger and it almost turned to crumbs and dust right there.

If you’re looking for a yummy alternative to peanut butter cookies, these are for you. I’ll definitely be making them again.

Ice Cream is Amazing

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