After spending time denying my femininity and all the cycles that a woman should honor, I started looking deep inside and I saw how important was to take care of each period in my life which occurs each month. On this journey, among retreats, support groups and nutritionists, I arrived at the new book “In the Flo” by Alisa Vitti, functional nutritionist and specialist in female hormones, and I've learned that for the menstruation phase, it is essential to consume some seeds such as sunflower seed and sesame, which is a rich source of magnesium and also contains high levels of calcium, which helps with absorption and relieves some discomfort during the period.
Planning myself for this magical feminine moment, I spontaneously created this tahini and almond cookie which I called LUNAR COOKIE , in order to take care of the days of selfcare. I added 88% unsweetened dark chocolate, as it also has a high level of magnesium in addition to being a delight. I love 88% dark chocolate and I take it with me wherever I go. (Sugar can interfere with the absorption of magnesium, so be careful when buying them).
Almonds are a great source of vitamin E, which can also relieve menstrual cramps.
These lunar cookies are deliciously crumbly and can be served with a traditional mint tea.
Let's go to the recipe:
Preparation time: 10 minutes
Oven time: 11 minutes
Total time: 25 minutes
Total: 15 cookies
Ingredients:
1 cup of tahini (pure and room temperature)
2 tablespoons of dates syrup (About silan: remember that it is essential to read the ingredients of this syrup. The real one is produced with only fresh dates.)
1 teaspoon of almond extract
1 teaspoon of decaffeinated instant coffee (optional, as it has to be decaffeinated as caffeine hinders the absorption of magnesium)
½ teaspoon of pink salt
2 cups almond flour
1/2 tablespoon of baking soda
½ bar or 45 grams of 88% dark chocolate
Instructions
Preheat the oven to 180 ° C.
In a bowl mix the tahini, the dates syrup, salt and the decaffeinated instant coffee. Then, gradually add the almond flour until it reaches the point where you can mold the cookies with your hands.
Finally add 88% unsweetened dark chocolate in the mix.
Let the dough rest for about 5 minutes.
Now start modeling in the shape of a cookie and place it on a baking sheet with parchment paper. If necessary, moisten your hands to facilitate handling.
Leave a space between each cookie and do not flatten them as they will spread naturally.
Bake in the preheated oven for about 11 minutes, depending on the oven temperature.
Each oven is different. Bake the cookie until golden brown.
Allow to cool completely before removing from the pan. (important)
Store in a glass container for up to 2 weeks.
You can even freeze them, well packaged for up to 3 months.
I hope you enjoyed this lunar precious.
Soon I will make a vlog video teaching you step-by-step,
With love.
