Evan and I spent a few days down at the farm right before Easter. When E went out to the barn to help with chores I decided to come along with camera in tow. Turns out cows are pretty good models! They typically just stand there so you don't have to worry about sudden motion and shutter speed issues, and they perk up with curiosity when my camera starts clicking away; ears perched forward, noses searching the breeze, beautiful eyelashes fanning my way. Here is a little montage I put together with the images I edited focusing on the particular shape of the bovine body and their trademark colors. Sapa Ska, which means black-and-white in a Native American language, is the name of the Pierson family farm in Lake City, Minnesota.
Makes about 24 cookies
If you love sesame, you will love these cookies, rich in flavor from sesame seeds and subtly sweet from a touch of maple syrup.
1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt (or regular, or none at all)
1 teaspoon baking powder
1/4 cup tahini (or peanut butter, preferably non-hydrogenated)
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds
Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
In a large mixing bowl, combine oats, flour, salt and baking powder.
Place tahini (or peanut butter), sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. I can't remember exactly, but I think I sprinkled some wheat germ or flax meal on top too. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed. Best when warm!