Vanilla Sesame Cookies with Rosewater

I am as much a runner as I am a food blogger.

I need to get off my chest how disgusted I am about the bomb attacks at the Boston Marathon yesterday. There will never be a right space or time for incidents like this. But targeting sports events is one of the most distasteful things that can happen.

The Boston Marathon is the oldest and one of the most prestigious marathons. People train for years to qualify. People train for months to prepare for it. People and their families travel around the world to run the Boston marathon. And then, some idiots plant bombs at the finish line. How sickening that is!

I know someone who ran Boston yesterday. She finished about 45 minutes before the bombs went off. She is fine. She did a Personal Best, but what does it mean in the light of the bomb attacks? I see pictures of the runners that were held back a few metres before the finish line, just after the bomb explosions. Held back to finish a marathon that they trained for really hard. I think about the 8-year old boy that has been killed. I imagine that his mother or father might have been running the marathon.
I know several runners who will run the London marathon next Sunday, and equally big sports event through the streets of London.

It's a sad day for running. It's beyond my comprehension. I am at loss for words to describe my bewilderment. But we mustn't submit. As long as there is light in respond to darkness, there is hope. I know a group of runners here from Dubai that have qualified for next year's Boston marathon. Nothing will stop them. Keep on running!

(Print Recipe)

1 3/4 cup almond meal
pinch of sea salt

1/4 cup honey (or agave syrup for a vegan version)
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon rose water

3/4 cup sesame seeds

Yields 30-35
Preheat oven to 150C. Line baking sheet with parchment paper.

In a bowl, mix almond meal and salt.
In another bowl, combine honey/agave syrup, coconut oil, vanilla extract and rose water.
Combine wet and dry ingredients. The dough should be solid enough to form balls. If it's too wet, add some more almond meal.

Form balls of the size of a cherry. Roll in sesame seeds, then flatten it to 1/4 inch thickness and place on the prepared baking sheet. Repeat until all dough is used up.

Bake for 30-35 minutes or until bottoms are golden brown. For extra crispy cookies, flip them upside down and leave in the warm oven for a few more minutes.

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