When autumn arrives, we immediately switch to cookie and tea mode.

I improvised with the ingredients I had at home, and it turned out delicious. This cookie is also approved by people who eat a normal diet.
-I soaked 4 dried figs in 6 tablespoons of hot water for half a day. They swelled up, became very soft, and I blended them in a food processor. I made a puree, the photo is on the side.
-I had one tiny banana. I mashed it and added it. If you don’t have a banana or don’t want to use it, you can increase the number of figs by one.
-3 tablespoons tahini (you can use any oil you like instead, peanut butter or coconut oil)
-1/2 teaspoon cinnamon
-3 tablespoons teff flour – the same amount of any flour will do. The amount decreases for coconut flour and chickpea flour. I have done comparisons of these flours in my book. I explain which flour to use instead of which flour and in what quantity. There are quite a few such tips in the book.

Teff flour is my favorite flour to use in my gluten-free world. It’s gotten a bad reputation because of tea, but teff is actually a very valuable and nutritious seed. It’s very easy to shape and has a wonderful taste. It’s now also available locally produced. I mixed everything together and kneaded it. The consistency of the dough is shown in the picture. You can check the consistency here if you use different amounts of flour or water. You can check my Instagram account for consistency videos.

I wet my hands and shaped them. Finally, I put a hazelnut in the center of each. I baked them in a 170-degree turbo oven until golden brown, I think about 30 minutes. I got 10. I think you should double the batch because they’re delicious. They weren’t very crispy when they came out of the oven, but they became crispier while waiting on the tray. They turned out great.

I wish everyone a healthy, happy, sugar-free week.

With love,

Sema