In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.
This time around, she’s elevated the humble cookie and transformed it into a salty and sweet keto-friendly treat that you’ll want to make on repeat.
ingredients
Homemade Tahini
Salt and Pepper Tahini Cookies
directions
If using homemade tahini, allow 20 minutes prep time plus cooling time. Cookie dough also requires cooling time.
For homemade tahini, preheat the oven to 325°F. Spread sesame seeds out on two rimmed baking sheets and place in the oven to toast for 15-20, stirring a couple times during cooking to prevent burning. Remove from the oven and let cool.
Place sesame seeds in a food processor and blend on high until smooth, adding the oil as needed. Add salt and blend.
Store tahini in an airtight glass jar in the fridge for up to 2 months.
For salt and pepper tahini cookies, preheat oven to 350°F. Lightly grease, or line a rimmed baking sheet with parchment paper.
In a large bowl, combine the almond flour, black pepper and salt. Set aside.
In a small saucepan whisk tahini, yacon syrup, and vanilla together over low heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. When the dough has cooled, fold in chopped chocolate and cacao nibs.
Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with a few more cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough.
Bake for 10-12 minutes until the bottom is golden brown. Remove from the oven and let cool completely.
Store in airtight containers at room temperature for up to a week.