These cookies are so moreish, you'll be making a second batch in no time - to share of course!
MAKES 24
INGREDIENTS:
3/4 cup tahini
1 tbsp shiro miso
1 tbsp coconut oil
2 oranges, zest only
1 cup Medjool dates, soaked in water for 20 minutes and drained
1 tbsp raw honey (optional)
1 egg
1/2 cup arrowroot
1/2 cup brown rice flour
1 cup buckwheat flour
pinch of sea salt
1 1/2 tbsp ground ginger
1 1/2 tsp baking powder
1/2 cup sesame seeds, to roll the cookies
Ginger Cashew Cream
1 cup raw cashews, soaked overnight, drained and rinsed
1/4–1/2 cup rice milk
2 tbsp maple syrup or raw honey
3 tbsp fresh ginger, grated
1 tsp ground ginger
HOW TO:
- Preheat oven to 160°C.
- In a kitchen mixer with paddle attachment, beat together tahini, miso, coconut oil, zest, soaked dates and honey (if you are using it) until smooth, then add egg.
- Sift together arrowroot, flours, salt, ginger and baking powder and gently add to tahini mixture half a cup at a time. Beat until combined.
- Roll mixture into balls, and then roll in sesame seeds.
- Press onto baking trays lined with baking paper and bake in oven for 10–12 minutes. Cool on tray.
- Make the cream by blending all ingredients in a blender, then pipe onto cooled cookies.
