Tahini | Sam Eats Her Nutrients

Easy Macadamia Peanut Butter Cups SCD, Healthy

The holidays are here, and it is easy to feel deprived when you are following a special diet when all the traditional treats are floating around.

These Macadamia Peanut Butter cups are SCD Legal, healthy and delicious. Those seeking healthier treats this holiday season will love these scrumptious, creamy cups with a balance of honey and a pinch of salt.

Each batch makes one dozen and can be easily doubled.

Easy Macadamia Peanut Butter Cups

Directions:

You will need two medium bowls that are microwave safe. Lay out a mini muffin tin with 12 paper liners.

Ingredients:

1/4 Cup of Peanut Butter, no sugar

1/4 Cup of Tahini, unsweetened

1/4 Cup of Coconut Butter (I use this kind – my fav!)

2 Tablespoons of Honey, Divided

Twelve whole raw Macadamia Nuts (I love Nuts.com for these. They are gluten free)

Sea Salt, two pinches

Directions: In the first bowl, add 1/4 cup of peanut butter, 2 tablespoons of coconut butter, 1 tablespoon of honey and a pinch of salt. Microwave just ten seconds at a time, stirring until it is smooth and fluid.

In the second bowl, add 1/4 cup of Tahini, 2 tablespoons of coconut butter, 1 tablespoon of honey and a pinch of salt. Microwave just ten seconds at a time again, stirring until it is smooth and fluid.

Using a teaspoon cookie scoop and just judging by eyeing it, divide the peanut butter mixture evenly between 12 mini muffin cup liners. Rap the pan on your countertop to flatten the surface. Then place in the freezer for ten minutes. After ten minutes the bottom layer should be firm. Scoop the Tahini mixture on top of the peanut butter base as you did before. Then, add one whole macadamia but to the top of each cup. Tap gently on the counter just to set the madacamia but in the top. Freeze for ten minutes, then they are ready to eat. Store them in an airtight container in the freezer until ready to serve.

Enjoy!

Almond Tahini Grain Free Cookies

Almond Tahini Grain Free Cookies

Monday mornings are notorious for being difficult! Do you ever struggle with Mondays? Maybe you had a crazy weekend like me, or it was a super fun weekend, and you don’t like the thought of getting back to the grind. Or, maybe the whole week stretching ahead of you feels overwhelming! Usually Mondays are okay for me, but last week was a crazy, busy week. I was just getting back from traveling and running like crazy to catch up on a short week, and then Sunday morning, just when I was getting in the shower, the lights went out for a couple hours, and I had the perfect to do list in my head for the perfect day, starting with church.

So, what can you do on days when you just want to get through it? Should we just get through it? I recommend finding just ten minutes to savor a moment. You can find just ten minutes. Giving yourself ten minutes to just be and breathe works really well to change your frame of mind and calm your spirit.

So my next thought is, if we are dreading a day like the infamous Monday, can we change our day by changing how we think about it? I believe the answer is “Yes. Yes we can! Not that it is easy, but we can do it!”.

Enough of my musings. Since baking is therapy for me, and cookies are definitely on my list of mood boosters, today I have a delicious, grain free, brand new cookie recipe for you (and me). They are full of clean ingredients, and one or two of these will not set you back in your health goals. They also don’t take long to mix up. You will need a bowl and a fork. Here’s the recipe:

Almond Tahini Grain Free Cookies

Preheat your oven to 325º degrees. Line two cookie sheets with parchment paper.

Ingredients:

1 1/2 Cups Superfine Almond Flour

1/2 Cup Tahini (I like to eat this one straight out of the jar it is so good!)

1/2 Cup Honey (Clear if Low FodMap)

1 Flax Egg (To make Egg Mix 1 Tablespoon Ground Flax Seed and 3 Tablespoons of Water in a small bowl and let sit 15 minutes)

2 Tablespoons of Coconut Oil, Melted

1/4 Cup Slivered Almonds (reserved for top of cookies)

1/4 Teaspoon of Himalayan Pink Salt or Sea Salt

1/4 Teaspoon Baking Soda

1/8 Teaspoon of Almond Extract

Directions: Mix together in a medium bowl with a fork the tahini, honey, almond extract, melted coconut oil and flax egg until incorporated. Add the almond flour, salt and baking soda and stir again until fully incorporated. Scoop onto parchment lined baking sheets with a tablespoon cookie scoop. Sprinkle the slivered almonds evenly over the cookie dough and gently press them into the dough just a bit.

Bake for 12 minutes in the preheated oven until golden brown. Cool completely on the cookie sheets.

Makes 20 Cookies

*Low Fod Map Serving Size 1 Cookie, Moderate Fod Map Serving Size 2 Cookies