Yesterday was a very hard day. Let it suffice to say that I was emotionally all over the place. There are so many things in this world that we cannot control, and so many unanswerable questions that we could drive ourselves crazy with. One thing, though, that we can do to make ourselves feel better is to bake cookies. I have had my eye on these cookies for a long time now, and yesterday… it was time.
I hopped on over to the co-op to pick up some ingredients and just about crapped my pants at the register. Half a cup of bulk, self-serve maple syrup is 7$? This pathetic little blob of almond butter is 3$? What le hell, is this some magical syrup thats going to make my hair grow faster and help me ace Biochem? Noo, thank you. I had the woman at register put the syrup back and decided I would just have to change the recipe up a bit. It’s cool; I like playing doctor.
(Speaking of which… I noticed that my major, which is Nutritional Biochemistry, has basically all the same requirements as a pre-med. Makes me feel like I should just say eff it and go to med school.)
These cookies turned out magical. Truly magical. I didn’t realize until after I had made and devoured a couple that they are wheat, butter, sugar, egg and milk free. So… wait…. that means….. they’re vegan. Weird. You really must make them as soon as possible.
From the photo, they look a bit hard and dry, but in actuality, they are soft, moist, delicious little balls of sex love.
Spicy Ginger Teff Cookies
I know they aren’t very pretty, but e v e r y o n e that tried them loved them.
1 cup teff
1/2 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground mustard
1/2 tsp ground ginger
1/4 cup almond butter
6 tbsp agave nectar
5 drops liquid stevia (optional)
1 tbsp honey (use agave to make vegan)
1 tsp tamari
1 tbsp freshly grated ginger
Preheat the oven to 350. Combine all the dry ingredients in one bowl, and all the wet in another. Mix each bowl individually. Pour the dry over the wet and stir with as few swoops of a spatula as possible. It will be thick. Divide the dough into 12 lumps on a cookie sheet that has been lined with parchment paper.
You could form them more cutely if you want.
Teff * is a unique Ethiopian grain usually used to make injera. It has more protein, calcium, iron, potassium, phosphorous, magnesium, and thiamin than wheat. Even better – the iron is easily absorbed by our bodies (unlike many other iron sources).
Tamari * a type of soy sauce, both of which are high in sodium (blah blah blah) but many believe that it has benefits due to its fermented state. It is said to aid in digestion, and contains compounds that protect against cancer and free radicals.
Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!
Cloves * super high in manganese and antioxidants and has anti-inflammatory effects on the body!
Cinnamon * In one study, after taking 1/4 – 1 tsp cinnamon daily for 40 days, all participants benefitted from a reduction of fasting blood sugar levels, blood triglycerides, and LDL (bad) cholesterol! It is very high in antioxidants and can help stabilize blood sugar levels, which will help prevent an insulin spike, and thus the storage of fat.
Almond butter * A great source of monounsaturated fats! These are the fats that raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels!