A Healthy Biscuit/Crunchy Cookie Recipe and a Favour to Ask
As many of you may know change is happening for the Vegan Cooking School and myself. In November we need to move from our home of nine years. We are on the look out for somewhere to buy to live in and continue running the cooking school from. It is our dream to stay as close to the Mullumbimby region as possible.
As a small business owner I thought it would be impossible to secure a home loan but have recently found out that I can get a loan if I can show I have earned $75,000 by the end of this financial year (June 30th). I actually fall $18,000 short of this amount. It feels very important that I secure this loan and that we are able to buy a house, not only so we have somewhere to live but also so I can keep on running the wonderful courses I facilitate and offer the private cooking and nutrition sessions I am launching.
I am reaching out to ask for your support. There are many ways that you can support me in this.
1. Book into the 3 Day Vegan Foundation Cooking Courses
If you book and pay for the course before June 30th you can attend any of this year’s dates or for the dates that will be set for 2022
2. Book into a 1 hour Nutrition & Cooking Session
$150 including all ingredients, recipes and take home food. Or $120 for an online session. You can book before June 30th but schedule for any date in 2021.
3. Book into the Tofu and Miso Making Workshop
for $320 happening in July or we can schedule another date that works for us all.
4. Book into a 3 hour Private Cooking Course
for $450 and bring a friend for an extra $150 and receive an extra 1 hour tuition free.
5. Treat yourself or a loved one to an Online Cooking Course
6. Buy a Cook Book
7. Purchase a gift certificate
for any of my services for a loved one’s birthday
Contact Veet to book
8. Buy your Christmas presents early this year
and buy a gift certificate for any of my services
9. Share this newsletter with friends
Promote my cooking courses and sessions on social media.
I am very excited about this new adventure of buying a house and having a more permanent base for the cooking school.
This week’s recipe is a treat for afternoon tea. These biscuits (crunchy cookies) came from an Ayurvedic recipe that Andrea who just graduated from the vegan chef training made. So grateful for her recipe. The biscuits contain tahini and you would think you would need to be a tahini lover to like these. Think again, Mak doesn’t like tahini but he loves these biscuits, claiming they are the best ever. It is a great way to get tahini to those who don’t love it (is that even possible- I am the biggest tahini lover around). Tahini is packed with iron, selenium, calcium and zinc. It also contains thiamine B1 that is essential for breaking down carbohydrates. These biscuits are a must try and I think you could experiment with adding other ingredients to them like cardamom, ginger or currants.
Tahini Biscuits
Ingredients
⅔ cup tahini
½ cup maple syrup
2 tsp vanilla paste
2 pinches salt
2 cups almond meal
2 tbsp cocoa nibs
Method
- Turn the oven on to 170°C and line two baking trays with baking paper.
- Heat up the tahini, maple syrup, vanilla and salt in a small saucepan and mix until all combined. Remove from the heat.
- Fold in the almond meal until all combined.
- Make balls of the mixture and then flatten into biscuit shapes and press a few cocoa nibs into each biscuit.
- Bake for 10 minutes then turn off the oven and leave them in the oven for 5 minutes, then take out and leave on the tray for a further 5 minutes.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Have a wonderful week everyone.
Veet
