Ginger & Turmeric Cookies
One of my favourite things to do is create recipes from random leftover ingredients. I know that sounds strange, but for me it's like a fun little experiment trying to come up with something yummy. It's also a great way to prevent food waste, which is a huge bonus! After living in Milan for two months (read about that story here), I still had some items in my cupboards a few days before I moved - shredded coconut, sesame seeds, oats, etc. I knew I wasn't going to use everything separately so I started looking for recipes on Pinterest with similar ingredients - usually when I create my own recipes I read a few others first so I have a better understanding of what might work.
These cookies are vegan, dairy-free, and gluten-free; they are also delicious and super easy to make! I tried to list the ingredients as accurately as I could, but I didn't really measure since I was trying to use up what I had. Experiment and enjoy!
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1/2 cup almond flour
1/2 cups sesame seeds (or use whatever you have!)
1 teaspoon cinnamon
1/4 cup fresh chopped ginger (or to taste)
2 teaspoons ground turmeric
1 teaspoon baking powder
1 ripe banana, mashed
1/2 cup oil (I used olive oil)
2 tablespoons nut butter (I used peanut butter)
Mix all dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients and mix well.
Shape into balls, place on a greased baking sheet, and press down slightly.
Bake for 20-25 minutes at 375 degrees until slightly brown.
Have you tried this recipe? What did you think?