OLD FASHIONED MOLASSES TAHINI COOKIES
During the holidays, my husband took me out to a really fancy restaurant. We had drinks to start, then indulged on the most delicious food with a bottle of wine which we shared. That night, I got really sick. I did not get sick from food poisoning. I got sick from eating and drinking too much sugar.
Around the age of 6 or 7, my mom would sometimes wake me up and my blood sugar would be so low that the idea of lifting an arm felt impossible. At first, she thought I was faking it, being a bit of a drama queen back then. Eventually, we realized it was because I suffered from hypoglycemia. Being a healthy active child, it eventually faded away.
It resurfaced, however, in university. I’m guessing it had something to do with being stressed about exams, eating crap most of the time, drinking way too much and not exercising. Just a guess… It’s really a bad combo for blood sugar control. On days when all of those things would combine, I would wake up in the middle of the night after I’ve been going out drinking, sweating, shaking, weak to the point where I could barely manage to get up to go to the bathroom where I would be sick to my stomach. I don’t go out much anymore. As a baker, I have to be up bright and early and to not mess up, because then I could forget the carrots in the carrot muffin recipe or do something else that would be equally stupid if I’m not focused. Also, I’m definitely not 18 anymore (wow, does that make me sound like I’m 80 years old) and let’s say that I don’t recover quite as fast from a fun night on the town as I used to.
Anyway, to go back to that night I got sick, it was really, really scary. I got so sick that Jon thought we needed to go to the hospital. So, I decided it was time to deal with the fact that my hypoglycemia is definitely not going away. It’s just there, asleep when I’m careful and resurfacing when I’m not. I definitely can’t cut sugar completely. I am absolutely not good with any strict diets. I just don’t have enough discipline in me. I also don’t believe in them. I believe in a balanced lifestyle. I just wanted to be more mindful about how much sugar I eat or drink. Try to replace refined sugar with unrefined substitutes, which the body can metabolize much more slowly and avoid too much fluctuations in blood sugar levels.
In these cookies, I did not use granulated or brown sugar. Yes, I used molasses, which is a refined sugar. However, balance, my friends. That is the key. I believe that eating home cooked food and reading nutrition labels are the best steps toward controlling how much sugar you eat.
approximately 12 cookies
1 cup spelt flour
1/2 cup almond flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp each ground cinnamon and ginger
1/4 tsp salt
1/4 cup molasses
1/4 cup milk (you can use non-dairy milk for dairy free cookies)
1/4 cup tahini
1/4 cup oil
1/4 cup honey
a few sprinkles of sesame seeds
Heat the oven to 350ºF. Line a baking sheet with parchment paper. Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the dry ingredients to the wet ingredients bowl. Stir with a spoon until evenly distributed. Take 2 heaping spoons of dough for each cookie and delicately shape them into a ball before placing them on the baking sheet. Sprinkle with sesame seeds and bake for approximately 15 minutes, until the cookies bounce back to the touch.
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.
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