Smokey, Rich, Sweet & Salty – there’s only room for big, bold “in your face” flavours here. Then, the nutty profile of spelt flour mysteriously ties it all together.
Oh yeah, this is a dreamy dairy free, nut free cookie for adults!
Having had little to no success with spelt flour in sourdough bread (they were edible but hideous), frustrated, I reach for some low hanging fruits. You know, back to basics with an ol’ batch of CCCs. Dear god, there is nothing basic about this creation. Get the recipe after the jump->
Nutty (Nut Free!)
+ Unbelievably easy!
The spelt flour gave this cookie a nice lift, super airy but when you bite down, the texture is creamy and moist – thanks to the tahini! Last year I had a savoury miso and tahini obsession, well, the saga continues. The pair proves to be an incredible marriage in sweets too! I used a white miso, Organic Shiro from Amano, for a mild miso kick. If you want to turn the miso up, I would recommend opting in a brown miso like Genmai instead. These are rich, heady and sweet, baking with palm sugar and coconut sugar means lower carbs and slow releasing carbs. Both almost twice as low as brown and white sugar on the glycemic index, without sacrificing any of the taste!
After testing the recipes a few too many times…
Riding that week long sugar high, we voted on the perfect recipe below with a vegan option (pictured below). They keep really well, although they’ve never made it past the 3 day mark. I would recommend the non-vegan version (with egg) to be kept in the fridge up to 5 days, vegan version for twice as long. These helped me get familiarized with spelt, I absolutely love the flavour and texture. Hope to bake the perfect loaf of spelt sourdough real soon!