Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies

When I’m at work the first meal I eat during the day is around 11:30 am and normally it’s a pretty huge salad with some side of meat like canned sardines or canned tuna. Then I’ll eat dinner with my family around 6:00 pm. So somewhere in between there I snack on jerky, macadamia nuts or my favorite – some sort of nut/coconut butter. I prefer coconut butter or my own macadamia coconut butter where I just enjoy it by the spoonful. Nut butters or coconut butter is a good high fat snack to eat and will fill you up quick. I do like almond butter but it’s not my favorite.

Simple Sesame Seed Butter Cookies

So one day I was at this new grocery store by my work and I saw some sesame seed butter. I bought it thinking I would switch up the kind of butter I would snack on in the afternoon. Well when I took my first spoonful of it, it tasted absolutely terrible by itself. I’ve used Tahini (sesame seed butter) before on a faux hummus recipe with eggplant, but never by itself. So I had to do something with this huge jar of sesame seed butter I was left with. So what better thing to make than cookies. I turned to my favorite cookie recipe and just took out the chocolate and added the sesame seed butter instead of the almond butter. I think they turned out great and my kids thought so as well.

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies
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Ingredients
  1. 1 cup sesame seed butter
  2. ¾ cup coconut sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1½ teaspoons vanilla extract
  6. 1 teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon sesame seeds
  9. additional sesame seeds for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl mix the sesame seed butter with the coconut sugar, vanilla extract, baking soda, salt and sesame seeds.
  3. In a separate bowl whisk the egg and egg yolk. After the eggs are whisked, mix them together with the other ingredients until thoroughly mixed together.
  4. Line a couple baking sheets with parchment paper and form about 6 balls of dough per baking sheet (12 total cookies). Smash down slightly with a fork. Then bake 6 at a time for about 10–12 minutes. When they’re done sprinkle some additional sesame seeds on top and let cool. Try not to eat them all in one sitting.
That's So Primal http://www.thatssoprimal.com/

Hazelnut Zucchini Brownies

Hazelnut Zucchini Brownie

I’ve been trying to stay on top of the zucchini in my garden, but as I pointed out in my post about tips for a backyard garden, It’s been pretty difficult! So I’ve been on the lookout for recipes experimenting with zucchini. After some googling and experimenting I came up with the perfect dessert that puts to good use all that zucchini from the garden: Hazelnut Zucchini Brownies!

Backyard Garden

We’ve been roasting and sautéing the zucchini with dinner as much as we can, but that gets a little boring after awhile. So I’ve been wanting to make some sort of zucchini brownie but all the recipes I’ve been seeing online call for almond butter. Unfortunately I just used the last of my almond butter on some protein cookies that I made last week. So then I looked up recipes for almond flour and zucchini brownies and I found this one – I was all ready to go then I realized I was out of almond flour! So – I happened to have a bunch of hazelnut flour on hand from making buns from this book and I said hey lets try to sub out the almond flour for hazelnut flour. Bob’s blog said you can sub it out 1:1. So that’s what I did and man these brownies turned out super fudgy and moist! So this recipe is a tweak of the one I linked above and it turned out great. It’s super easy to throw together and it makes good use of that zucchini coming out of your ears from your garden. Enjoy!

Zucchini
Our zucchini is growing like crazy right now!

Shred and chop, chop, chop
Shred and chop, chop, chop

Ingredients ready to go
Ingredients ready to go

Skillet before oven
Skillet before oven

Skillet after oven
Skillet after oven

Brownie plated
Brownie plated

Ready to eat
Ready to eat!

Hazelnut Zucchini Brownies
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Ingredients
  1. 1½ cups shredded zucchini
  2. 1 cup hazelnut flour/meal
  3. 5 oz dark chocolate, 85% or higher cocoa content
  4. ¼ cup coconut oil
  5. 2 eggs
  6. ¼ cup honey
  7. 2 teaspoons vanilla extract
  8. ¼ cup unsweetened cocoa powder
  9. 1½ teaspoons baking soda
  10. ¼ teaspoon salt
Instructions
  1. Preheat oven to 350.

  2. Melt the chocolate in a bowl in the microwave. My microwave has a setting for melting. If yours doesn’t, just do like 15 seconds over and over and keep checking on it until it melts. Once it’s melted add the coconut oil and honey to the bowl and throw it in the fridge while you put together the rest of the stuff.

  3. Shred the zucchini then chop it even finer and put it in a bowl.

  4. Then mix the rest of the ingredients all together in the bowl with the zucchini: the hazelnut flour, cocoa powder, eggs, vanilla extract, baking soda and salt. Then add the chocolate mixture after its cooled down a little bit.

  5. Once you got it all mixed well in a bowl dust a skillet or glass dish with hazelnut flour then pour the mixture into the skillet or dish. I’m partial to my skillet and I pretty much do everything in it so that’s why I went with my cast iron. Bake for 25–30 min and let cool for at least 5 minutes before you cut into it.

  6. Enjoy!

Adapted from Real Healthy Zucchini Brownies
That's So Primal http://www.thatssoprimal.com/