Turmeric, Almond and Tahini Cookies with Nourishing Club by Kate Levins

Today, we're welcoming back to our blog Kate Levins, the holistic nutritionist, writer, recipe developer and creative behind Nourishing Club. You may remember Kate, from the previous recipes she created for us to share with you – Green Choc Chai Smoothie and Cashew, Coconut & Turmeric Butter – and today she's using our Turmeric + Vanilla Mylk Infusion latte powder to create Turmeric, Almond and Tahini Cookies. Yum!

If you'd like to connect with Kate, you'll find her on Instagram and Facebook as @nourishingclub or you can check out more of her recipes at Nourishing Club. 

Jen xx

Turmeric, Almond + Tahini Cookies

Makes 10-12 cookies

GF, DF, vegan

Prep time + tidy up: 15 mins

Cook time: 15 mins  

Ingredients:

1 tablespoon ground flaxseed

2 tablespoons water

3/4 cup almond meal

1/3 cup buckwheat flour

1/2 cup tahini

1/3 cup maple syrup

3 tablespoons Naked Paleo Turmeric + Vanilla Mylk Infusion latte powder

A pinch of sea salt 

Method:

Preheat oven to 175ºC / 375ºF.

Combine ground flaxseed and water in a small bowl or cup and set aside until thick (about 4-5 mins).

In a large mixing bowl, sift almond meal, buckwheat flour, and Turmeric + Vanilla Milk Infusion powder together.

Add flaxseed mixture, along with other wet ingredients to the large mixing bowl and mix together using a silicone spatula or wooden spoon.

Line a baking tray with baking paper and using a tablespoon, spoon cookies onto the tray, ready for baking. This mixture makes approximately 11 cookies.

Bake for 12 minutes, then remove from oven, and set aside to cool before devouring!

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