A heart filled with desire for
sweetness and tender souls
must not waste itself with unsavory matters
The above is quoted from a ghazal poem by Rumi (the famous Persian poet).
The words above speak to me especially now, in light of recent events and changes in my life. More and more I’m learning to stand up for myself, to listen to that inner voice of wisdom and peace. To feel more comfortable and at ease in my own skin, and in this world. To set boundaries and let go of relationships, situations and thought patterns that no longer serve me or the greater good.
After all, Yoga and many religious faiths teach us about non-violence and forgiveness, but we sometimes forget that we can be violent and unforgiving to ourselves, even if only mentally or in our own hearts. So in my desire for only sweetness and tender souls, I’m letting go of unsavory matters whenever possible. I’m giving mental violence the boot and allowing my heart to open a bit more to love and forgiveness.
With spiritual reflection and sweetness on my mind, some cookies sounded about right. Ha, I’m easily pleased! Today’s cookies are Gazelle’s Horns, popular especially during Ramadan.
Speaking of Ramadan, a belated Ramadan Kareem to everyone who is observing the fast. I admire you so very much. I’ve so been meaning to do a Ramadan shout-out since the holiday started, but kept waiting for that perfect moment. Then I realized that there is no perfect moment, at least not always. So a big, respectful acknowledgment to all of you out there who are fasting.Your mental and physical strength are simply amazing.
Try this simple cookie recipe some evening. You’re sure to enjoy its ease of prep. This is based on a recipe posted by Nisrine of Dinners and Dreams who in turn based her on a recipe presented by this site, which is in French. I’ve had these cookies before during travels in Syria, and also here in NYC. They’re quiet satisfying and delicious. Imagine my delight when I learned they’re also gluten-free, and easily veganizable as well.
Did I mention they’re also no bake? Yes, indeed they are. There is another version that is baked–I’ll probably try that after the August heat has gone away, and report back then.
And in case I got a bit too deep for you earlier with my musings, let’s not forget my sly sense of humor lives on, no matter what changes are afoot in my life. I have fun, maybe too much fun, with the name of these cookies. Like I said, they’re known as Gazelle’s Horns. Sometimes I make a really lame, junior high joke and call these Horny Gazelle Cookies. Because I’m sophisticated like that, yanno.
No Bake Gazelle’s Horns Cookies
I used Bob’s Red Mill Finely Ground Almond Meal/Flour in this recipe. Coconut oil was courtesy of Tropical Traditions.
- 2 cups almond meal (ground, blanched almonds)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon mahlab (optional)
- Pinch salt
- 2 tablespoons coconut oil or unsalted butter or non-dairy “butter” (like Earth Balance)
- 5 Tablespoons of honey (or agave for vegan option)
- 2 teaspoons orange blossom water (or rose water, if you prefer that taste)
1. In a large bowl, combine the almond meal, mahlab, cinnamon and salt. Mix. Get rid of any lumps in the almond meal by using a fork to break lumps up.
2. Stir in the wet ingredients: coconut oil, honey and orange blossom or rose water.
3. If the mixture is too wet to shape with your bare hands, add a bit more almond flour and/or chill the mixture for up to half an hour.
4. Shape into half moon-shaped cookies. From here, you can leave the shape as is, or make it into more of an elongated “S” shape to simulate a different gazelle’s horn shape.
5. Enjoy immediately with tea or coffee, or refrigerate.