The kids are back at school this week. After 8 weeks of play, rest and fabulous chaos, life returns to a more predictive rhythm. I can’t say I am terribly sad.
Don’t get me wrong, I love those 3 tykes over anything. And if I may say so, I find them amusing, funny and terribly clever. We have good times. Of course there are the usual quibbles, and I do lose it more often than I would like to admit. I mean, who doesn’t? 8 weeks with 1 adult and 3 kids? What happened to the village I ask? But we do our best and when we are adventuring and on the road, it is mostly good fun.
But it also means very little me time. Usually, I sneak away in the evening to go to the gym, but that’s about it. So I am happy for them to go back to school, see their friends and learn lots of fun facts about Vikings, Romans and Indians (in their respective classes, not all mixed up), while I am left to my own devices and personal adventures.
Since I am without a 9-5 job, I am relishing a week of sweet nothings. Mostly writing, reading, yoga and gym. Its my little holiday, which feels strange and amazing at the same time. The first 2 days I spent at home just pottering in silence and in a kind of stupor. A bit lost, wandering the empty rooms….just kidding. It is bliss.
But on that first week of school, I usually start off by being super mum and pretend to be always organised in the mornings, with gourmet lunches and cafe style treats. So, up I got up at 6am to bake. With no 2’s dietary restrictions, I had a bit of a challenge, but I pulled through with something so yummy and healthy, I could cry. And I even managed to sneak in my all time favourite ingredients, Tahini. Oh, I feel smug.
Of course, this level of organisation does not always work. Depending on where my focus is, the morning can also become a scramble through the fridge to find something suitable for every palate. But on those first few weeks at least, I am killing it!
Scrumptious Almond and tahini biscuit
- 1 1/4 cup almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup of coconut syrup / maple syrup or honey
- 1/3 cup tahini
- 1 tbs macadamia oil (or another mild flavoured oil, coconut oil will work too)
- 1 tbs vanilla essence
- 1/4 cup sesame seeds
Mix the dry ingredients, then add everything else except the sesame seeds. You will get a nice soft dough.
With wet hands, shape 1 tbs spoon at a time into balls. roll them in the sesame seeds and flatten them as you place them on a baking tray lined with paper.
Bake at 150C for 10 minutes, check regularly until they are slightly golden. They will still be soft, but become more chewy as they cool.
The recipe is from the amazing Elena, one of my favourites when it comes to grain free/paleo cooking. Elena’s Pantry was one of the first blogs I stumbled on when I first started looking into paleo and grain free cooking. Go check her out, she is ace!
Enjoy your time!
PS: in the header image, I put them biscuits back in the oven for a bit more browning. I think they needed that.