Grateful cookies: kamut, tahini and lemon.

breakfast+snacks / recipes / sweet+desserts / vegan / vegano

In this week´s recipe nothing has turn out as I had planned. In fact, I hadn´t planned absolutely anything!! I was very busy with the “launch” and tests for our breads. Some of you already know that we had decided to give them a go, taking advantage of my boy´s holidays, and sell our sourdough breads on Saturdays in the market of our neighbor village. It has been a tremendous success, but also an absolute exhaustion. And that is why, in spite of having a list of recipes for the blog, I wasn´t sure at all about what to post this week. Although what I would like is to move forward with two or three recipes each week in order not to be so much overwhelmed, it seems to be impossible in the day-to-day routine. The day-to-day, or my various distractions, or my priorities which are constantly changing. But every time I feel so overwhelmed, when two days before Wednesday I find myself without photos and without even knowing what to do or how to do it, there is always something which comes up at the last moment to fill one “post” more in the blog. Trust and intuition go together and zas! suddenly the problem is solved!



This time, everything happened because of the gratitude. Because when good friends use their skills to help out develop a project and give it shape in a free and generous way and without expecting anything in return, one can´t help but feel really grateful. And as for me, there is no bigger demonstration of gratitude than giving away food made with love. You dump all your energy and love in any mix you make, and smile just imagining the surprise and enjoyment of the person who will receive it. It is an incredibly fulfilling act of gratitude. What else can I ask for?

And besides, in this particular case the reward has been double. I came up with the idea ofthese cookies because they are super easy to be made. And it dawned on me that I could not only give them away but also accompany them with a small letter with the recipe on it. The cookies were for a person not passionate at all about cooking. Instead of that, they were thought for her children. She said they loved them, and I came to know that the next day something beautiful had happened: she was trying to do the recipe by herself (because the jar of cookies had been devoured), when suddenly her two little children joined her and ended up having an amazing time, making balls and crushing them with a fork. Hey! I don´t have words to describe the feeling and the magic you feel, when whatever you give comes back to you: I was the one gifting something, but at the end I was the one receiving the most gratifying gift!





The recipe as you can see is very easy and simple. It is basically melted coconut oil, tahine or any other nut or seed butter, maple syrup, salt and flour. The sesam seeds and lemon are optional. Kamut is an ancient wheat from Egipt , more nutritious that the common wheat. Although it contains gluten, people with gluten sensibility can tolerate it in moderation.


These tiny cookies are and important source of calcium, because of the amount of sesame seeds they have, and as they don´t contain any refined sugar, just a little maple syrup, we can talk about a sweet that nourishes you! This is why they are perfect for children: they can have a healthy sweet choice, and also a recipe where they can help.


If you want to show gratitude to someone, this recipe is a good choice.

Ingredients (makes 36)

50 gr of melted coconut oil

60 gr of tahini

40 gr of maple syrup

90 gr of kamut flour (or oats)

one generous pinch of salt

20 gr of sesame seeds


  1. Heat the oven to 180°.
  2. Mix in a bowl the melted oil, the tahini and the syrup using some kitchen sticks.
  3. Add the salt and the lemon zest and mix again.
  4. Add the flour and the sesame mixing until the dough becomes uniform and you are able to make a ball.
  5. With the measuring spoons, use 1 tsp as measurement to make the small balls. Round all of them. Place a bowl with water near them. Crush each ball with the back of a fork, passing them through the water if it gets stuck to the dough.
  6. Bake them for about 8/9 minutes, or until they get a golden color.
  7. Let them cool down over a rack and keep them in an airtight jar.

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