Morning stories. I woke up one day this week to Michelle Branch’s “Everywhere.” At 05:30, I realised the song was about God. Listen to it and tell me what you think. The next day I woke up to the Depeche Mode radio edit of “Enjoy the Silence,”which is probably one of my favourite songs of the last five years of my life.
You need a cookie. Hey, the Kentucky Derby winner today, “I’ll Have Another,” was named after that very phenomenon. You need a cookie for breakfast. I call these teff-tah cookies because I abbreviate “tahini” as “tah.” Not “hini,” not “tahi,” just tah. I found some graphic on reddit a while back about large corporations and the brands they own. I then became curious about Crispers, a snack which my brother and I used to enjoy often. I clicked around on the Craft Canada website and found these “Morning-on-the-Go Cookies.” I gutted the recipe to make it allergen-friendly.
Inspired by Kraft Canada
1 tablespoon flax + 4 tablespoons water
3 ounces agave nectar (any type: raw, blue, light, dark)
1/3 cup tahini (I used an unsalted and roasted type)
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup brown rice flour
1/2 cup teff flour (will need additional 1/4 cup water)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon cloves
1 cup GF rolled oats
1/2 cup flaked coconut
1 cup raisins (chopped if large)
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
Set up flax and water in a small measuring cup. In a large bowl, whisk together wet ingredients. In a large bowl, whisk together dry ingredients and chunks. Add flax to wet ingredients, then add wet to dry. Mix until combined. Scoop into 1 1/2-tablespoon balls. Flatten if desired. Bake on 2 parchment lined sheets for 12-14 min or until browned on bottoms and firm to touch. Cool on sheets for 5 minutes then cool completely on racks. Makes 33.
I ate about five of these for breakfast on Friday with chocolate hazelnut milk. Beats cookie crisp.