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Tragic Loss: First Openly Gay Muslim Imam Killed in South Africa

In a tragic incident that has sent shockwaves through communities worldwide, Muhsin Hendricks, the first openly gay Muslim imam, was fatally shot in South Africa. The incident occurred on Saturday in the city of Gqeberha, where Hendricks was ambushed by two men in a pick-up truck. The attackers, whose faces were covered, fired multiple shots through the side window of Hendricks' car. Hendricks was renowned for his advocacy for LGBTQ+ inclusion within Islam. He founded a mosque in Cape Town that welcomed gay Muslims and worked tirelessly through his Al-Ghurbaab Foundation to support and mentor individuals struggling to reconcile their faith with their sexual orientation. His efforts made him a prominent figure internationally, and he was a speaker at the International Lesbian, Gay, Bisexual, Trans and Intersex Association’s conference in South Africa last year. The motive for the killing has not been established, but many believe it was an assassination due to Hendricks' progres...

CHOCOLATE HAZELNUT COOKIES (NO SUGAR)

 

Ingredients

  • Chopped and ground hazelnuts: Organic whole crunchy hazelnut is ideal for this recipe. Grinding hazelnuts helps to get the perfect nutty texture and a deeper flavor, but you can use hazelnut meal if you want.
  • Cocoa powder: Organic raw cocoa powder, but any dark cocoa powder will work. 
  • Medjool dates: These dates are much softer than regular dates. When you grind them in the food processor, they dissolve into a chewy caramel-like paste, and that’s what makes them perfect for sweetening these cookies.
  • Ground flax seeds: Ground flax seeds are a crucial part of vegan baking. You can use them to make flax eggs to substitute regular eggs.
  • Water: To bind the ingredients together.
  • Sea salt: Just a pinch to enhance the chocolaty flavor.
Directions

  1. Preheat the oven: Preheat the oven to 320F (160C) and line a baking tray with parchment paper. 
  2. Make the flax egg: Add the ground flax seeds and water to a small bowl and stir. Let it rest for 5 minutes to thicken.
  3. Grind and chop: If you are not using hazelnut meal, place one cup of whole hazelnuts in the bowl of a food processor and grind them into a coarse powder. Don’t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a large bowl. In the same food processor bowl, add the Medjool dates and blitz into a paste by adding 1 tablespoon of water and the flax egg. Chop the remaining 1/3 cup of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
  4. Combine: Combine all the ingredients with the ground hazelnuts, to form a soft, sticky ball.

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