For anyone who doesn’t know, I was vegan for almost two years, not too long ago now. During that time, I discovered the versatility of the humble sesame paste. I stopped using it so much after moving to Oxford, but rediscovered how beautifully it blends into bakes just yesterday when I trialled these cookies for a third time. The taste just doesn’t fade, unlike a lot of other things like maple syrup, matcha or honey, of which you can end up using quite a bit of because the flavour is easily lost while baking. Anyway, this cookie…! It got all my flatmates’ seals of approval, much to my surprise, since tahini can very much be a love/hate thing.
The café near me actually does these amazing tahini chocolate cookies, which inspired me to make use of the stuff again. I have done tahini chocolate cookies before, but thought I would do a little twist with another earthy and grounding element- nuts. The result: fabulous. Definitely my favourite bake of June so far.
These cookies are light, chewy, not too sweet, and most importantly, the tahini is the main character of the show.
Tahini cashew cookies (makes 8-10 medium cookies)
100g butter, soft and at room temperature
160g white sugar
1/2 tsp salt
100g light tahini
150g plain flour (optional: substitute half with whole-wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
50g cashews, chopped
Preheat your oven to 180C (350F) and line a baking tray with parchment paper. If you only have aluminium foil that works too, but bake the cookies for 5 minutes shorter. In a medium bowl, whisk together the soft butter, sugar and salt. Add the egg and tahini and whisk those in well too.
In a separate bowl, briefly whisk together the flour, baking soda, baking powder and chopped cashews, then tip that into the wet mix and use a rubber spatula or wooden spoon to mix everything together well. The batter should be quite sticky, not dry at all. Take heaped tablespoonfuls of batter and shape them into balls. If you want to get real precise, each medium cookie will be 52g. I did this and the yield was around 10 medium cookies.
Bake for 18 minutes but check at the 15-minute mark to see if the edges have browned slightly; once this has happened remove the tray from the oven and let them cool and set. The insides will be very chewy as they set, the edges nicely browned without being burnt.
Enjoy warm dipped into more tahini or with ice cream on top!
I fed these to my three flatmates, all of whom have never had such a pancake before, and I got the green light from all. I’m no stranger to cheese in pancakes. I’ve made them a few times with this recipe, but this one with cottage cheese does stand out somehow, with its simplicity, distinction in flavour, and softness. Oh, so soft!
The curds naturally present in cottage cheese are a result of draining instead of pressing the product. The fact that it’s not aged like most other cheese you consume means it offers a slight, pleasant tag instead of just, well, a pungent cheesy flavour. It’s also very high in protein, which made it quite filling despite how light they turned out.
A lot of recipes I found online blend or process the cottage cheese to get rid of the curds, but I refused to dirty another appliance, and ended up really liking the bits of curd in there, which went wonderfully with the melting pockets of white chocolate. There is also hardly if any flour in there, which concentrates the flavour of the pancake and keeps them extremely light.
Serve these with more butter and honey/ maple syrup and your Saturday is so sorted.
Cottage cheese white chocolate pancakes (makes 6-8 medium pancakes)
250g (one tub) cottage cheese
2 tbsp sugar
50g plain flour
1 tsp baking powder
30-40g (large handful) white chocolate, chopped
30g (2 tbsp) melted butter, plus some extra for cooking on the pan
In a bowl, whisk together the cottage cheese, eggs and sugar well. Leave the lumps, you want them for both texture and flavour. Then fold in the flour, baking powder and white chocolate with a wooden spoon or rubber spatula. Finally, add the melted butter. Whisk until everything is well incorporated. Add a pat of butter to your pan, then put your pan on medium heat and wait for the butter to completely melt. Add 1/4 cup of heaping tablespoons of the batter to the pan and let them cook for at least 2 minutes on the bottom side before flipping. The pancakes tend to look prettier as you go on cooking, the first ones usually aren’t as glamorous. These take slightly longer than normal pancakes to cook, so be patient. The second side will take about a minute to cook.
There is always something therapeutic about making bars. It’s pretty easy to do, for a first, and also hard to mess up, even if you miss a few tablespoons of an ingredient here or there. These tahini bars are quick, simple, and you will want to make them more than once. The perimeter is more cakey than chewy, and the middle holds a fudgy consistency. Delicious.
I have made tahini bars before, but these are extremely no-fuss, and simple substitutions (for example, using just brown sugar or vegan egg in place of the normal eggs here) suffice. I don’t know when I will get sick of tahini, but until then, I’ll be making these bars.
No-Fuss Tahini Bars (makes 9 medium bars)
130g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
70g butter, melted (in a microwave)
1/2 tsp fine salt
150g light brown sugar
90g tahini (around 1/3 cup)
If you haven’t already, melt your butter in a microwave by placing it in a microwave-safe bowl and microwaving on high in 30-second increments or until completely melted. Preheat your oven (no-fan setting) to 180C and line a square 8×8-inch or 9×9-inch pan with baking parchment.
In a medium bowl, whisk together the flour, baking powder and baking soda. In a separate, larger bowl, whisk together the melted butter, sugar, salt, egg and tahini. Fold the dry ingredients into the wet ingredients using a rubber spatula. Pour the batter, which should be quite runny, into the prepared pan, and bake for at least 25 minutes, or until a wooden skewer inserted into the middle comes out with moist crumbs. If the batter is still wet, bake for 5 more minutes. Take the pan out and leave it to cool for at least 10 minutes before cutting into squares and consuming .
On today’s episode of ugly delicious, I welcome the peanut butter sand cookie.
Soft, crumbly cookie with hard edges and a distinct peanut flavour
Pretty much a peanut butter crumble in a cookie. I think I cracked these cookies the second time. The first time, I deemed them too dry, although a friend told me that they were just to her taste. The second time, they retained the typical chew of your denser peanut butter cookie, but also had a soft, almost melt-in-your-mouth crumbly consistency. I couldn’t help but think they resembled sand somehow, hence the name.
You can use processed peanut butter here, but the natural oils of natural peanut butter, when blended into the rest of the liquid part of the batter, makes for an extra smooth and delicious result. Definitely go ahead and use chunky peanut butter too, if that’s your preference.
It’s all about the texture here. My go-to cookie is rich and chewy with hard edges, but this is quite something, too. When you bite into the cookie, you get a pure peanut butter flavour dispersed through large, fluffy crumbs, and then as your teeth sink in, all that strong flavour concentrates into a grind of chew at the end of the bite.
Peanut butter sand cookies (makes 6-7 large cookies)
110g peanut butter (preferably natural peanut butter but use any sort you like)
110g unsalted butter
1/2 tsp fine salt
90g brown sugar
1/2 tsp baking soda
optional: 100g chocolate chips, and flaky sea salt for sprinkling on top
Preheat your oven to 350F (180C) and line a baking tray with baking parchment.
If your butter or peanut butter is hard, place them in a microwave-safe bowl and microwave for 30 seconds or until soft to touch, not melting. In a medium bowl and using a whisk, whisk together the butter, peanut butter, salt and brown sugar until it looks light and fluffy, at least 2 minutes. Beat in the egg and whisk that in too.
Add the flour, baking soda and optional chocolate chips. Use a spatula to fold the dry ingredients into the wet, bringing everything together until you get a sticky, thick batter. Use an ice cream scoop or your hands to scoop large golfball-sized clumps of batter onto your prepared pan. Sprinkle on the optional coarse salt on top. Bake for 10 minutes, then take them out and let cool and set for another 10 before eating. These cookies keep well for up to 3 days in an airtight container at room temperature, but you can also freeze them. Take out and microwave one for up to 2 minutes with a break after a minute, for a warm cookie. Best eaten with vanilla ice cream, or with a steaming cup of milky coffee!
Where has the consistency been? This week has been a flurry of priority questioning and it’s taken until now, April, to finally feel as if things are getting back on track. I’ve forgotten how effective blogging is at re-wording my sense of self and re-aligning priorities. More and more I’m realising it’s an outlet, to help me more than just others, and it feels good. If others indeed benefit from my own vulnerability in words as well as my recipes, then the ultimate goal is reached. Further, although Instagram, that occasionally fun and bright little platform, nicely links to this blog, I have to say that words flow a little more naturally here in prose. I can write all the long captions I want on every Instagram post, but that would ruin the point of this blog, and rarely does one go on Instagram to read paragraphs anyway. There’s no limit here, just freedom of thought as my hands hurry across the keyboard. And doing it even just once a week is such a great relief, a comfort, away from other pressing worries.
Life is supposedly about work and play, but I realised there must be a couple of concrete things in place, done on the daily or weekly, that help reinforce my work ethic and everything else that comes in this sphere of daily living. Namely, blogging like this, fitness and health, and words. There are some practical ways in which these can be enforced, ways which in previous years I may have been too nervous to talk or even blog about. In the points below I’m more specific in methods that help my human relations (this is the one thing I think I’ll always be private about), body, life and general goals.
read and write a little everyday: words are assuagement, trailing between my teeth and lips and hands, giving meaning to the smallest overlooked things on the daily, resetting focus and slowing down my (usually too fast to the point of no return) brain. So a little everyday goes a long way. I’ve been journalling almost every day since I was 7, so I’m happy that that’s a natural habit in place, but my reading of books could seriously be upped, and my German is still incredibly poor so I must drastically improve my practice, with this blogpost keeping me accountable.
On this note on words, here’s an interesting quote to fluff up your day: ‘Science is one way of connecting with the mystery of existence. Atheism is inconsistent with the scientific method because atheism is a declaration of nonbelief, but there are not really any declarations in science.’–Marcelo Gleiser, winner of the Templeton Prize 2019. Funny to read this as I constantly question where I am on the spirituality spectrum. That was something complex compressed neatly into a few keen sentences, something to think about more often.
cardio and strength training: movement is another meditation. I’ve been trying to alternate between these two 4 times a week, and I’ve found my general focus and memory to have improved significantly. Yoga, spinning, bodypump classes, and walking daily. I have pretty crap stamina so aiming to get stronger with time, as I zone out and tune in, and to improve insulin sensitivity. Anyone else have a strict fitness routine?
food: I’ll repeat myself every day if I have to– this blog is my fairytale place. It makes me happy to write about sweet things, made slowly and pleasingly with jazz music in the background, but it’s by no means what I eat on a daily basis. As much as I hate to admit it, I’m pretty health-conscious, given what I study (human nutrition, gut health and how it links to brain health), but good at pretending I’m not. I will happily visit the newest bakeries and indulge my sweet tooth, but that probably goes as far as once or twice a week, and I’m apt to look out for the other sugary things I enjoy slotting into my meals: sweet chilli sauce, oat mochas (I’m having one right now, guilty), maple syrup, etc. I never can, or will, be too militant because this in itself is a set-up for failure and a very UNfun life. So here’s to more protein in my protein-lacking diet, slow-releasing carbohydrates, more whole fruit and veg, and less sugar overall to keep me feeling sluggish.
And with that said…
Cake. A cake for the weekend, or a midweek pick-me-up. This banana cake has olive oil in it, which I find readily complements the ripe banana flavour, but if you so happen to not have that on hand, then any other oil (sunflower, rapeseed or even coconut) would work. Maybe not sesame. There’s not much oil in the cake anyway, so you should be safe in any case.
Banana, chocolate, olive oil. A serious, yet light-hearted, harmony. I experimented with the vegan version of this using ground flaxseed to make the flax eggs, but really this was The best part of eating this cake, in my humble opinion, is the drizzling of hot toffee sauce and cold cream (plain or coconut) on the cake, making it a squidgy, moreish mess, dry and wet in all the right places, before digging in. The hot and cold and bit of banana on top of the cake come together in a cute waltz that intensifies into a crazy textural orgasm. So hot.
Ingredients (makes one 9-inch cake)
For the cake:
188g (1+1/2 cups) plain, all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp vanilla extract
handful of chopped chocolate (milk/dark)
230g (around 1+1/4 cup, unpacked) light/dark brown sugar
4+1/2 bananas, 2 whole and 2+1/2 mashed
3 eggs or 4 flax eggs (made by mixing 4 tbsp ground flaxseed with 7 tbsp water and leaving aside for a while to gel)
120ml (1/2 cup) olive oil, or sub with melted butter/vegan butter/another oil that’s more neutrally flavoured
Handful of chopped chocolate
For the toffee sauce:
113g (1/2 cup) butter/vegan butter
3 tsp fine salt
135g (2/3 cup, unpacked) light or dark brown sugar
120ml (1/2 cup) heavy cream or coconut cream
For the cake:
Preheat your oven to 180C (350F). Grease a standard 9-inch round cake pan. It would be easy if you use a springform pan, in which case you can easily take the cake out, and I don’t bother lining the tin. If you do use a normal pan then make sure to line your tin with parchment paper.
In a large bowl, whisk together the flour, salt, cinnamon and baking powder. In another medium bowl, whisk together the mashed bananas (2+1/2), brown sugar, eggs, oil and salt. Add the wet mix to the dry mix and fold everything together until you get a nice homogenous batter. Some banana lumps are fine. Pour the cake batter into the pan. Next, cut each of the remaining 2 bananas in half, and then cut each half again in half, lengthwise this time. You end up with 8 short banana halves. Place each banana piece cut side up in a wheel formation (or however you like) on the cake, then sprinkle on the chopped chocolate on top, then place the cake into the preheated oven to bake for 35 minutes exactly.
Meanwhile, make the toffee sauce. Add the brown sugar and butter to a saucepan, bring the heat up to the highest and wait for the mixture to come to a boil, helping the brown sugar and butter to dissolve faster by nudging the mixture with a wooden spoon. Once it starts to sizzle, let bubble for 2 minutes, then add the cream and whisk. It will sputter a little, but that’s normal and good. Cook for a couple more minutes, then bring the heat down, cook one more minute until everything is smooth and caramel-coloured, and take it off the heat.
Once the cake is baked, take out of the oven and let it cool for 10 minutes. Serve with the toffee sauce and some extra cold cream or coconut cream. Store the toffee sauce in the fridge, and the cake at room temperature for up to 4 days in an airtight container.