Jeera Cookies
(Gluten Free)
Warming & Grounding
Qualities
Heating | digestive | Moving
Time & Season
Occasionally
Autumn – Winter
Cumin, Jeera, or Jeeraka in Sanskrit, is very beneficial in treating digestive disorders. In fact, its name is derived from the word Jeerna, which means ‘digestion’. Cumin is pungent in taste and has a heating effect on the body. It stimulates Agni (digestion), relieves gas and bloating, nausea and diarrhea.
This common seed supports Apana Vayu (downward movement) and Samana Vayu (circulation); therefore, cumin is excellent to consume during your menstrual cycle if you suffer indigestion, bloating, cramps, nausea, or you feel as if the blood is ‘stuck,’ and not flowing out freely. Add cumin to your food, or consume it as tea. Cumin seeds are very heating, so use them moderately if you know you have high Pitta (fire element), or live in a very hot climate.
Makes 18-20 small cookies
1 cup quinoa flour
1/2 cup softened unsalted butter, coconut oil, or Ghee
1/4 cup granulated sweetener of choice (I used coconut sugar, but you can use erythritol, Jaggery..etc)
1-2 tbsp whole cumin seeds
1/2 tsp salt
1-2 tbsp almond milk or water, if needed
Preparation Method:
– Preheat the oven to 180°C
– In a small pan, start by dry roasting the cumin seeds until fragrant. Transfer to a plate to cool, then use a mortar and pestle to lightly crush them.
– Add the flour to a bowl. Add half of the cumin seeds, salt, and mix the dry ingredients until combined.
– In a separate bowl, beat the butter (or Ghee, or coconut oil), along with the sweetener, until the it becomes light and creamy.
– Add in the dry ingredients, and use your hands to gentle mix everything until a dough if formed. If the dough seems dry, add a splash of almond milk or water. Be careful not to add too much liquid.
– Roll the dough out between two parchment paper using a rolling pin, until it is about 0.5cm thickness. Sprinkle the remaining cumin seeds, and gently press it in the dough. Use a cookie cutter or a glass to cut the cookies. Collect the scraps, form a dough, and repeat the same process.
– Transfer the cookies with the help of an offset spatula on baking sheet lined with parchment paper, leaving some space between each cookie.
– Bake for 12 -15 minutes, until the bottom of begins to brown. They will be soft in the middle but will firm upon cooling. Allow them to cool completely before storing them in an airtight container.
Notes:
– Pitta individuals should eat them in moderation