Having sprouted red lentil, daikon radish, and golden alfalfa seeds, I used a handful of alfalfa sprouts today on our turkey hummus and cuke wraps. After lunch, I was seeking to use some additional sprouts in a more creative way than on salad or sandwiches. I also had leftover tahini in the fridge and an abundance of oatmeal that I had purchased yesterday when a local health food store had their monthly sale of 20% off all items in the store. A while back, I had run across a recipe for alfalfa cookies in a cookbook I've had in my collection for forever titled The Complete Sprouting Cookbook by Karen Cross Whyte copyright 1973. The cookie ingredients' list included alfalfa sprouts, tahini, and oatmeal. Oh, how I love it when that happens unplanned!
When I bake cookies, my normal aim is to pack as much nutrition into each plop of dough as I can and be tasty enough to share with a friend that drops by. If they don't pass the nutritional value and taste test, they don't show up on my blog. The tastiness of these alfalfa tahini cookies is up for discussion, but I included them on my blog anyway simply because of their nutritional value. They aren't dreadful... just be discerning when choosing who to serve them to.
Alfalfa Tahini Cookies
¾ cup honey (I used ½ c, but this will depend upon individual taste.)
½ cup tahini (a sesame seed paste)
1 tsp vanilla
1 cup whole wheat pastry flour (I used ½ c w.w. pastry flour + ½ c oat flour.)
½ tsp baking powder
¼ tsp soda
1 ½ cups alfalfa sprouts (1/8” long)
2 cups oatmeal (Try 1 cup.)
I also added ¼ cup raw pumpkin seeds. Any variety of dried fruit, nuts, and seeds would be tasty additions.
Cream honey, tahini, and vanilla. Sift or whisk together flour, baking powder, and soda. Add to honey mixture. Add remaining ingredients and mix well. Drop by heaping tablespoons onto parchment-lined baking sheet. Bake in 350° oven for 10-15 minutes until lightly browned.