Remember the days when there was only one choice for a peanut butter and jam sandwich? Obviously a PB+J is a classic combination, but now we have SO many different nut and seed butters to choose from. That PB+J can be a cashew butter and jam sandwich, or even a roasted macadamia butter and jam sandwich (that was a mouth-full!).
If you even feel inclined to make your own nut or seed butter it is super easy. If you even look back at my older post on Peanut Butter Cookies… it was actually my first EVER blogpost and the photos say so too… you can see that I started making my own peanut butter! The bottom line is that there is no bottom line when it comes to nut and seed butters.
Nut and seed butters are great in vegan baking, they really help to hold everything together. For this recipe (if you missed the title) I used Tahini (sesame seed paste). I actually started this idea with Liz. She planted the sesame seed and it grew!
The past few weeks I have been experimenting with a new lens I have purchased for my camera, I read a lot of food blogs and my favourite bloggers swear by a 50mm lens. I just got one, and it is amazing! I decided to share a couple photos that I have taken with it.
Pretty cool huh? Ok now I am just boosting my own ego… Do you have a favourite camera or lens you like to use when taking photos?
Now back to the more important cookie at hand! These cookies were super, I served them to several people and they really enjoyed them and couldn’t believe they were vegan. They are really easy to make and perfect if you are in a pinch for time.
Enjoy the long weekend and the many Spring days to follow! As always, thanks for stopping by!