Cookies for Breakfast and Other Stories

Morning stories.  I woke up one day this week to Michelle Branch’s "Everywhere."  At 05:30, I realised the song was about God.  Listen to it and tell me what you think.  The next day I woke up to the Depeche Mode radio edit of "Enjoy the Silence," which is probably one of my favourite songs of the last five years of my life.

You need a cookie.  Hey, the Kentucky Derby winner today, “I’ll Have Another,” was named after that very phenomenon.  You need a cookie for breakfast.  I call these teff-tah cookies because I abbreviate “tahini” as “tah.”  Not “hini,” not “tahi,” just tah.  I found some graphic on reddit a while back about large corporations and the brands they own.  I then became curious about Crispers, a snack which my brother and I used to enjoy often.   I clicked around on the Craft Canada website and found these “Morning-on-the-Go Cookies.”  I gutted the recipe to make it allergen-friendly.

Teff-tah Cookies

Inspired by: http://www.kraftcanada.com/en/recipes/morning-on-the-go-cookies-133001.aspx

1 tablespoon flax + 4 tablespoons water

3 ounces agave nectar (any type: raw, blue, light, dark)

1/3 cup tahini (I used an unsalted and roasted type)

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup brown rice flour

1/2 cup teff flour (will need additional 1/4 cup water)

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon apple pie spice

1/2 teaspoon cloves

1 cup GF rolled oats

1/2 cup flaked coconut

1 cup raisins (chopped if large)

Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with parchment.

Set up flax and water in a small measuring cup.  In a large bowl, whisk together wet ingredients.  In a large bowl, whisk together dry ingredients and chunks.  Add flax to wet ingredients, then add wet to dry.  Mix until combined.  Scoop into 1 1/2-tablespoon balls.  Flatten if desired.  Bake on 2 parchment lined sheets for 12-14 min or until browned on bottoms and firm to touch.  Cool on sheets for 5 minutes then cool completely on racks.  Makes 33.

I ate about five of these for breakfast on Friday with chocolate hazelnut milk.  Beats cookie crisp.