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Servings: 8-10 (2 cookies each)
  • 1/2 cup oil
  • 1/2 cup honey
  • 1/2 cup spelt or buckwheat flour
  • 1 1/2 tsp salt
  • 1 cup sesame seeds roasted (dry roast in pan)
  • 1 cup sunflower seeds roasted
  • 1 cup rolled oats lightly roasted
  • 1 cup walnuts lightly roasted
  • 1 cup millet
  • 1 cup fine cornmeal
  • 1 cup raisins
  • 1 tsp vanilla
  • 1 tsp grated orange or lemon peel
  • 1 tsp shelled cardamom seed
  • water as needed

Preheat oven to 350 degrees.

Blend the oil and honey together, then mix the remaining ingredients except for the water.  Add water a little at a time until the mixture holds together.  If the mixture gets too wet, add some more flour. Shape into balls, press down to flatten and place on a lightly oiled cookie sheet.  Bake at 350 degrees for 25 minutes.

modified from The Tassajara Bread Book

Revised and updated edition

Edward Espe Brown, 1970, Shambala

When I was a 4th year medical student doing rotations at UCSF, I would walk down Parnassus Avenue to the Tassajara Bakery for one of these cookies. They are hearty, nourishing and filling. They make a wonderful breakfast cookie and go well with a cup of tea or coffee.  Enjoy!

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Evidence Based Integrative Medicine