The cookies use tahini (sesame paste), which gives them a nice texture and great flavour.
- 150g rolled oats
- 100g almond meal (or all-purpose flour )
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 90ml olive oil
- 120ml maple syrup
- 250g almond butter
- 90g tahini
- 1/2 teaspoon vanilla extract
- 75g blueberries (or berries in season)
Preheat the oven to 180 degrees Celsius. Grind the oats into a coarse flour, using a mortar or food processor. Mix with the almond meal, bicarbonate of soda and salt in a large bowl.
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Heat the olive oil, maple syrup, almond butter, tahini and vanilla in a small saucepan over a medium heat. Stir until combined. Pour the melted mixture over the flour mixture, add the blueberries and fold everything together until combined. Shape into 2.5 cm balls of dough and place a little apart on a baking sheet lined with baking parchment. Press down on each one gently with the back of a fork. Bake for 10-12 minutes (don’t over-bake or they will be dry). Let them cool for a few minutes and transfer to a wire rack to cool.
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These cookies are a bit fragile while warm but firm up as they cool down. They will keep in a cookie jar for 1-2 weeks.
Recipe taken from Green Kitchen Travels by David Frenkiel and Luise Vindahl Andersen
David Frenkiel, Luise Vindahl and their daughter Elsa love to travel. Hungry to see and taste more of the world, the family had embarked on an ambitious round-the-world trip by the time Elsa was just seven months old. They slept on a friend’s couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerised by the street food in Vietnam. By the time they returned home, Elsa had learned to walk, and they were keen to keep their adventures alive in their Stockholm kitchen.
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In Green Kitchen Travels, David and Luise share their favourite recipes and anecdotes inspired by years of travelling, both near and far. Start the day with a fresh Mexican breakfast salad or an indulgent rye and chocolate croissant. Feast on moreish mushroom and tofu dumplings, a comforting vegan sweet potato and eggplant moussaka, and a nutty, crisp no noodle pad Thai. From the wild berry tart to no-flour chocolate cake, the desserts do not disappoint, and are in keeping with David and Luise’s food philosophy: healthy and natural with bold flavours. Featuring over 90 recipes, all beautifully styled, and stunning travel photography throughout, as well as personal anecdotes and snapshots from the authors’ holidays, Green Kitchen Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.