Tahini cookies
| Ingredient | Qty, g | |
|---|---|---|
| Cooking salt | ||
| Sesame | ||
| Tahini | ||
| Almond milk (unsweetened) | ||
| Erythritol | ||
| Baking soda | ||
| Apple cider vinegar | ||
| Almond flour | ||
| Water | ||
| Product release: | 326 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 7 min | ||
| 10 min | ||
| 10 min | ||
| 10 min | ||
47 min | ||
|---|---|---|
| Proteins | 13.1 g |
| Fats | 36.4 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 7 g |
| Calories | 417 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 14.5 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.36 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 3 023 |
| Weight loss | Detention | Set |
|---|---|---|
| 43% | 31% | 26% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 88% ◦ Almond milk (unsweetened): 11% E | 595912759? |
| iWhich products: ◦ Tahini: 76% ◦ Almond flour: 12% ◦ Sesame: 10% ◦ Almond milk (unsweetened): 2% B1 | 41458235? |
| iWhich products: ◦ Almond flour: 63% ◦ Tahini: 31% ◦ Sesame: 4% ◦ Almond milk (unsweetened): 2% B2 | 37448034? |
| iWhich products: ◦ Tahini: 54% ◦ Almond flour: 36% ◦ Sesame: 9% B3 | 19223917? |
| iWhich products: ◦ Tahini: 58% ◦ Almond flour: 30% ◦ Sesame: 12% B9 | 1313269? |
| iWhich products: ◦ Sesame: 36% ◦ Tahini: 36% ◦ Almond flour: 29% B6 | 1111237? |
| iWhich products: ◦ Tahini: 46% ◦ Almond flour: 46% ◦ Sesame: 8% B7 | 99228? |
| iWhich products: ◦ Almond flour: 63% ◦ Tahini: 31% ◦ Sesame: 6% B4 (Choline) | 56106? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tahini: 45% ◦ Almond flour: 32% ◦ Sesame: 23% Copper | 122122249109? |
| iWhich products: ◦ Tahini: 57% ◦ Almond flour: 25% ◦ Sesame: 18% Iron | 63285019? |
| iWhich products: ◦ Tahini: 55% ◦ Almond flour: 36% ◦ Sesame: 10% Phosphorus | 59598259? |
| iWhich products: ◦ Almond flour: 72% ◦ Sesame: 15% ◦ Tahini: 13% Manganese | 43556549? |
| iWhich products: ◦ Almond flour: 62% ◦ Tahini: 22% ◦ Sesame: 16% Magnesium | 324210337? |
| iWhich products: ◦ Tahini: 43% ◦ Almond flour: 27% ◦ Sesame: 20% ◦ Almond milk (unsweetened): 9% Calcium | 30303030? |
| iWhich products: ◦ Almond flour: 96% ◦ Sesame: 4% Boron | 30306130? |
| iWhich products: ◦ Tahini: 79% ◦ Sesame: 16% ◦ Almond flour: 6% Selenium | 2424452213 |
| iWhich products: ◦ Almond flour: 47% ◦ Tahini: 42% ◦ Sesame: 11% Fibers | 18272724? |
| iWhich products: ◦ Almond flour: 53% ◦ Sesame: 25% ◦ Tahini: 21% Zinc | 172438174 |
| iWhich products: ◦ Almond flour: 58% ◦ Tahini: 33% ◦ Sesame: 8% ◦ Almond milk (unsweetened): 2% Potassium | 11151713? |
| iWhich products: ◦ Cooking salt: 90% ◦ Tahini: 5% ◦ Almond milk (unsweetened): 5% Sodium | 66116? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tahini: 60% ◦ Almond flour: 29% ◦ Sesame: 11% Linoleic acid (Omega-6) | 7510618198? |
| iWhich products: ◦ Almond flour: 47% ◦ Tahini: 37% ◦ Almond milk (unsweetened): 9% ◦ Sesame: 7% Oleic acid (Omega-9) | 40507145? |
| iWhich products: ◦ Tahini Palmitic acid (Saturated) | 99149? |
| iWhich products: ◦ Almond flour: 67% ◦ Tahini: 33% Alpha-linolenic acid (Omega-3) | 69117? |
Carefully mix the tahini (100 grams) with a spoon. Then add almond milk (50 ml), erythritol (40 grams), and a pinch of salt. Mix well.
You can use any other urbech instead of tahini.
After that, add baking soda (1/4 tsp) and apple cider vinegar (1 tbsp) to the mixture. Mix well again.
Add almond flour (100 grams) and knead the dough. First, you can use a spoon, then knead with your hands.
The dough should form a single ball. If it doesn’t, wet your hands: moisture helps. If the dough still doesn’t come together, add water in 5 ml increments and keep kneading.
Wet your hands and roll balls from the prepared dough. Coat each ball in sesame seeds (20 grams) and then place them on a baking sheet.
Using a glass, gently flatten each ball into a disc shape by pressing down lightly.
Put the baking sheet in the refrigerator for 5-10 minutes to chill the cookies.
Preheat the oven to 180 degrees and bake the cookies for 8-10 minutes.
After you take the cookies out, they will be very soft. Let them cool for 5-10 minutes, after which they will become firmer and can be easily transferred to a plate or rack to cool completely.
Store the cookies in the refrigerator.
