This cookie comes to us through a recipe in the book Cultured Food for Life by Donna Schwenk that my mother brought with her while visiting us this week. In the book, there is a picture of the wedge of the cookie she made with a scoop of kefir ice cream on top. It looks heavenly! I wanted to change a few ingredients in the recipe, and didn't get around to making the ice cream yet, but dang this cookie was good!
Tamari baked cod comes in handy around this time of the year, when the temperatures are slowly rising, but a nip is still in the air. Its satiating and comforting, but a step away from the thick and hardy stews we've have been use to consuming all winter long. As green grass and warm weather approaches, it's a step towards eating lighter, fresher foods.