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Greetings. In an attempt at spring cleaning, I found in the fridge, among other items, a whole lot of buckwheat and spelt flours. Here is the first thing that I thought of to use some up. I used tahini because it was there, but all-natural peanut butter, chunky or smooth, would work here, too.
Ginger Cookies
1 cup spelt flour
1 cup unbleached flour
½ cup buckwheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ cup molasses
½ cup agave nectar
½ cup tahini
2 eggs
In a large bowl, combine the dry ingredients.
In a medium bowl, combine the wet ingredients.
Pour the liquid mixture into the dry mixture and gently combine. Allow the dough to stand at room temperature for 10 – 15 minutes. Drop dough by tablespoonfuls onto parchment-lined cookie sheets.
Bake at 350 degrees F for 6 – 8 minutes. Do not overbake.