Baking cookies with tahini sesame seed paste, prunes, and lecithin instead of eggs, fats, and sugars

June 5, 3:36 PMSacramento Nutrition ExaminerAnne Hart

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Here's how to bake cookies with sesame seed tahini as a substitute for milk or other liquids in any type of cookie, cake, or brownie baking. As an alternative to milk products, use sesame seed tahini, a puree of sesame seeds ground either in your blender with some water, or buy it from a health food store, whole foods grocery, or supermarket. See the egg-free baking article in PDF format. Learn how to modify recipes.

Tofu (liquefied in a blender) is a substitute for eggs. Lecithin granules and mashed prunes are substitutes for oils or fats in baking.

A great-tasting brand, found in health food stores is Artisana raw, organic tahini. A substitute for eggs can be tofu or a mixture of prunes and lecithin that substitutes for fats and oils.

If you want a vegan cookie without eggs that still holds together well, substitute flax meal (ground, milled flaxseed), powdered soy lecithin, soft silken tofu, GF soy yogurt, pureed fruit such as prunes mixed with two tablespoons of lecithin per cup, or Ener-G Foods “Egg Replacer”.  Also see a copy of Carol Fenster’s book, Special Diet Solutions. It also provides guidelines for changing recipes to exclude eggs (and other common allergens).

It’s high in calcium and iron. Use it instead of milk in all your baking. Any brand of tahini also works. It’s a nondairy alternative that’s used instead of milk or liquids in baking. Also, it can be used as a topping or sauce for savory dishes such as fish or crab cakes when mixed with lemon juice or apple cider vinegar.

Want a cookie with no eggs, no sugar, no milk, and whole grain meal instead of flour, and lecithin granules instead of fat? Try my no-salt added and natural fruit sweetening cookie recipe.

Use oat bran, flax seed meal, and oatmeal instead of flour. No eggs, baking powder, soda, or dairy products. Instead of eggs and fat or oils, in cookies and cakes, substitute 1/2 package of tofu (or about a half cup) blended with water or any other liquid, such as fruit juice or a banana. Liquefy in your blender. Instead of fats or oils, substitute ¼ cup to ½ cup of mashed prunes, either soaked or cooked and two to three tablespoons of lecithin granules. Tofu, when liquefied with water or juice takes the place of eggs. Lecithin granules and prunes takes the place of oils and fats, and at the same time sweetens cookies and cakes with a tart, yet sweet dried fruit flavor. And it's rich in potassium.
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The Recipe

1 scoop rice bran powder (about 2 tablespoons)

2/3 cup sesame tahini paste

1/2 tub tofu made with calcium sulfate instead of magnesium chloride (about a half-pound) substitutes for eggs. Or if you're not vegan use three egg whites, beaten until in stiff peaks like meringue 1/4 cup to 1/2 cup of apple juice concentrate.

1 banana
1 cup chopped walnuts
½ cup almonds
½ cup frozen blueberries
½ cup frozen strawberries
1 cup oat bran
1 cup oat meal—old fashioned rolled oats uncooked
½ -2/3 cup flax seed meal
3 tablespoon of lecithin granules
½ soaked or cooked, mashed prunes

Place in a bowl the oat bran, protein powder, lecithin, and flax seed meal, stir, then finally the oat meal, then add all the fruit and nut ingredients. In a blender blend the apple juice concentrate and tofu. Add sesame seed paste. Pour into the large glass bowl.

Stir everything. Pour all ingredients into the bowl and mix with a large spoon.

If you need more sweetness, consider fruit, but please go lightly here. You don’t want sugar to raise those insulin levels. The fruit juice concentrate and the banana sweeten it.

Use pieces of fresh dates, chopped apples, or figs to sweeten more, if you require a sweeter taste. You can serve the cookies smeared with with almond butter, peanut butter, or other high protein or nut butter topping if you wish.

The addition of the Omega-3 oils in the form of flax seed meal, is helpful, and at least helped me. This is a nutritious nut and fruit cookie that can supplement a meal on the run.

Brush two or three of your cookie sheets with the extra virgin olive oil. I use glass cookie sheets. Bake in a 350 degree F. oven for 40 minutes or from 30 to 45 minutes, until the undersides of the cookies are a light brown.

Use a metal spatula to lift the warm cookies and place into a cake dish or other glass bowl. Cover and let cool. The world’s most nutritious cookie is served warm. It’s delicious. The key ingredient is the rice protein powder and the absence of granulated white sugar, fruit juice concentrate, or dairy fat.
 

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