🍲 Süt Artırıcı · Anne

Tahini and Grape Molasses Whole-Wheat Cookies — An Energy- and Iron-Friendly Snack for Breastfeeding Mothers

Baked with tahini, grape molasses and whole-wheat flour, these soft cookies are a practical, easy-to-carry and satisfying snack for breastfeeding mothers. Sweetened naturally with molasses instead of refined sugar, they can be a gentle energy break on busy days.

⚠️ Contains allergens: sesame, gluten, egg

Ingredients

• • 1.5 cups Whole-wheat flour
• • 1/2 cup Tahini
• • 1/3 cup Grape molasses
• • 1 piece Egg
• • 1 tsp Ground cinnamon
• • 1 tsp Baking powder
• • 1 tbsp Sesame seeds (for topping)

Directions

1. 1

   Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.

2. 2

   In a large bowl, whisk the tahini, grape molasses and egg until smooth.

3. 3

   Add the whole-wheat flour, cinnamon and baking powder, and mix into a soft, slightly moist dough.

4. 4

   Take walnut-sized pieces of dough, roll them in your palm, then gently press to flatten.

5. 5

   Sprinkle the cookies with sesame seeds and arrange them on the tray a few centimetres apart.

6. 6

   Bake for 12-15 minutes, until the edges are lightly golden.

7. 7

   Let them rest on the tray for 10 minutes; they stay soft inside and can also be served warm.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.