By Cathe Olson
This cookie combines ground sesame seeds, almonds, and arrowroot to make a delicious crispy cookie that is high in calcium. The lauric acid in the coconut oil increases calcium absorption.
1/2 cup sesame seeds
1 cup almonds
1/2 cup softened coconut oil or butter
1/2 teaspoon sea salt
1 cup arrowroot
1/4 cup + 2 tablespoons dehydrated cane juice (Rapadura)
1 teaspoon almond extract
1/2 teaspoon vanilla
1 tablespoon grated orange rind (optional)
2 to 3 tablespoons water or orange juice
Preheat oven to 300 degrees. Oil 1 or 2 large cookie sheets. In food processor or blender, grind sesame seeds and almonds to powder. In mixing bowl or in food processor, mix in remaining ingredients except liquid. Add liquid a little at a time until dough holds together. Place walnut-size balls on prepared baking sheet leaving about 3 inches in between. Press balls with fork twice to form a criss-cross pattern. Bake 20 to 22 minutes, or until bottom and edges are golden.
Yield: about 2 ½ dozen
Note: Regular sugar can be substituted for Rapadura if you wish.