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    spelt flour

    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    cookie, healthy, tahini, breakfast, lebanese
    Delicious, healthy and A COOKIE!!!!

    Cookies aren't just for December!

    Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

    I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

    Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

    I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

    cookie, healthy, tahini, breakfast, lebanese
    The sesame seeds are definitely extra, but add a nice little touch.

    Lebanese Flair

    Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

    I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

    xoxo,
    Cosette

    cookie, healthy, tahini, breakfast, lebanese
    Print Recipe
    Breakfast Cookies
    Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
    cookie, healthy, tahini, breakfast
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    cookie, healthy, tahini, breakfast
    Instructions
    1. Preheat oven to 375 degrees.
    2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
    3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
    4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
    5. Mix together until a cohesive dough forms. The dough will be very thick.
    6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
    7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
    8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
    Recipe Notes

    **You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

    **Feel free to change out your add-ins if walnuts and apricots aren't your style.

    **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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    Strawberry Rosemary Galette

    May 28, 2018

    galette, strawberries, seasonal

    galette, strawberries, seasonal

    Perfect seasonal strawberries make this galette perfect all summer long.

    The Galette

    I love pie just as much as the next person, but sometimes I don't have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don't get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

    Enter pie's cousin, the galette. Just as tasty as pie with half the work, effort and stress. It's pie's younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen's Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

    I'll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

    strawberry galette

    Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

     

    strawberry galette

    Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

     

    Stawberry Galette

    Choosing local, fresh strawberries ensures the sweetest fruit.

     

    Strawberry galette

    Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

     

    strawberry galette

    A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

     

     




    Print Recipe


    Strawberry Rosemary Galette

    galette, strawberries, seasonal

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    galette, strawberries, seasonal


    Instructions
    Rosemary Pie Crust
    1. In the bowl of a food processor, combine your flours, sugar and salt.

    2. Pulse quickly to combine.

    3. Add in your cold butter pieces and pulse several times until crumbles form.

    4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.

    5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.

    Galette
    1. Preheat your oven to 425 degrees.

    2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.

    3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.

    4. Spread your prepared jam on top of the semolina mixture.

    5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.

    6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).

    7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.

    8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!


    Recipe Notes

    **You may use prepared pie dough and chop rosemary and add in or use as is. 

    **If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 


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    The BEST Chocolate Chip Cookies

    February 6, 2018

    Soft, chewy bakery style chocolate chip cookies.

    Soft, chewy bakery style chocolate chip cookies.

    Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

    Why I Chose Chocolate Chip Cookies

    I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

    Alessia, age 7

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Print Recipe
    The BEST Chocolate Chip Cookies
    After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
    Soft, chewy bakery style chocolate chip cookies.
    Course Baked Good
    Cuisine Dessert
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    large cookies
    Ingredients
    • 1 ½ cups unbleached all-purpose flour
    • ½ cup spelt flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¾ cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • ½ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt
    Course Baked Good
    Cuisine Dessert
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    large cookies
    Ingredients
    • 1 ½ cups unbleached all-purpose flour
    • ½ cup spelt flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¾ cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • ½ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt
    Soft, chewy bakery style chocolate chip cookies.
    Instructions
    1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
    2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.
    3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
    4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
    5. Turn mixer to low and slowly add in flour mixture.
    6. Finally add in the chocolate chips.
    7. Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
    8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
    Recipe Notes

    Recipe adapted from:
    http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

     

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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