I’ve been thinking about the weight of the world right now. The proverbial dark cloud currently encapsulating our planet. Our upcoming presidential election and the possible changes (good or bad) that come with it. I’m unsettled, and the only thing we can do right now is take extra care and precautions to be healthier and safe. To be more proactive than reactive. To vote for the most competent and capable candidate. I’m trying my best to relax and stay calm, but that’s very difficult when you have OCD as I do.
Needless to say, it’s time to escape, if only for a few hours. I decided to watch one of my favorite movies that always sparks joy—“Clueless.” Yes, that iconic ‘90s film that managed to turn a Jane Austen novel into a reimagined fashion revolution.
It’s actually the perfect movie to watch right now. (Did you know “Outbreak” is the 9th most-popular movie streaming on Netflix right now?! So much for escape.)
In the words of Cher Horowitz:
“I had to find sanctuary in a place where I could gather my thoughts and regain my strength…”
<Cut to an exterior shot of the Westside Pavilion>
Fun fact: I know and can recite the entire movie from beginning to end. (I’ve honestly watched this movie maybe 1000 times. Not an exaggeration.)
Cher Horowitz is such a mood right now. That scene where the guy at school bumps into her very persuasively so she quickly pushes him off as she quips,
“Ugh. Get off of me! As if!”
Honestly, that’s how I feel right now.
On my day off while I was socially distancing myself, I stumbled upon a recipe from I Will Not Eat Oysters for Rye Tahini Chocolate Chip Cookie Cups. It looked so dreamy and delicious, I had to make it. And just like Cher and Dionne gave Tai a makeover, I reworked the recipe, veganized it and then added a couple of superfood ingredients. (Superfood is super important right now, wouldn’t you agree?)
I’m convinced I’ve succeeded because I had left out a container of these only to discover the morning that my boyfriend had eaten almost all of the cookie cups after I had gone to bed. (Little did he know they are super healthy. Bwahaha!)
Feel free to play Jill Sobule’s “Supermodel” in the kitchen while making this recipe.
The key ingredients in this recipe are:
Walnuts: An excellent source of antioxidants and significantly high amounts of omega-3 fats called alpha-linolenic acid (ALA)s, an essential fat that studies have shown helps to lower heart disease risk. Helps decrease inflammation, control blood sugars, promotes healthy gut and helps control blood sugars and lowers blood pressure.
Maca powder: A superfood chock-full of vitamins (including B1, B2, C, and E) with more than 20 amino acids and also contains calcium, zinc and iron. AND it helps increase your libido.
Flaxseed Meal: Flaxseeds are rich in omega-3 fats ALAs, lignans and fiber. It also helps lower blood pressure and may improve cholesterol.
Blackstrap Molasses: Yet another low-profile superfood. It’s an excellent source of iron, calcium, magnesium and potassium.
Tahini: It’s rich in anti-inflammatory monounsaturated fats with powerful antioxidant and anti-inflammatory properties.
Cacao Nibs: Packed with flavonoid antioxidants with powerful anti-inflammatory properties.
Rye Flour: High in fiber and contains small amounts of zinc, pantothenic acid, phosphorus, magnesium and calcium.
Superfood Tahini Rye Chocolate Chip Cookie Cups
Prep time: 3 hours 20 mins (“Everywhere in LA takes 20 minutes!”)
Yields: 18 cookie cups
226g plant-based butter (I like Earth Balance)
200g coconut sugar
50g maple syrup
50g blackstrap molasses
3T ground flaxseed + 4T water
2t pure vanilla extract
150g all purpose flour
40g rye flour
30g maca powder
1/2t baking powder
1/2t baking soda
1 1/2t Kosher salt
1c dairy-free semi-sweet chocolate chips
1c dairy-free dark chocolate bar, roughly chopped
1/2c cacao nibs
2c walnuts, toasted and roughly chopped
Melt the butter. Pull off heat and set aside to cool for about 10 mins.
Once the butter has cooled down a bit, add to a mixing bowl with the paddle attachment and mix with the coconut sugar till fluffy. About 5 minutes on medium speed. Turn off the mixer and add the maple syrup, molasses, tahini, flaxseed egg and vanilla. Mix for another 2 minutes, or until incorporated.
Slowly add in the dry ingredients, in three increments, on low speed. Once all flour has been added, throw in the chocolate chips, chocolate shards, cacao nibs and chopped walnuts till just incorporated. Don’t over-mix.
Using an ice cream scoop, portion out a scoop of the dough and place inside a standard muffin tray. Once all dough has been scooped into each muffin tin, place the entire tray in the freezer for at least 3 hours. This allows the flours to relax. Cover the top loosely with parchment paper.
Once your dough has rested, pull out your dough tray from the freezer and preheat your oven to 325 degrees.
Bake 12-17 minutes (depends on your oven). When fully cooked (I like mine slightly gooey in the middle) pull them out and allow to cool for about 10 minutes before enjoying!