Teff Sesame Cookies

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C and line a small baking tray or loaf-tin-sized tray with baking paper. In a small bowl, stir the flaxseed meal with the warm water and let it stand for 5 minutes until slightly gelled; this helps bind the cookies without egg.

2. 2

   In a mixing bowl, whisk together the teff flour, fine sea salt, ground cardamom, toasted sesame seeds, and baking powder so the spice and leavening are evenly distributed.

3. 3

   Add the melted coconut oil, runny honey-style vegan syrup, the flax mixture, and vanilla extract to the dry ingredients. Mix until a soft, slightly sticky dough forms. If it looks dry and crumbly, add 1 teaspoon water; if very loose, let it sit 1 minute so the teff absorbs moisture.

4. 4

   Divide the dough into 8 equal pieces and roll into balls with lightly damp hands. Flatten each to about 1 cm thick, then press one side into the extra toasted sesame seeds. Arrange on the tray with a little space between them.

5. 5

   Bake for 10 to 12 minutes, until the edges are set and the tops look dry but the centres still feel slightly tender. Teff cookies can seem soft straight from the oven; avoid overbaking or they will become dry.

6. 6

   Cool on the tray for 5 minutes to firm up, then transfer to a rack or plate. Serve warm or at room temperature.

Nutrition per serving

Notes

• •If you cannot find vegan honey substitute, use light date syrup or mild agave syrup for a similar texture; the flavour will be slightly different but still good.
• •To toast sesame seeds, cook them in a dry pan over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.
• •These cookies are softly crisp at the edges and tender in the middle on day 1; store airtight for up to 3 days.
• •For a slightly richer version, add 10 g finely chopped toasted walnuts, though this will change the allergen profile.

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