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Tehran Signals Defiance as Supreme Leader Vows Retaliation and Strait Closure

  A man holds a picture of Iran's new supreme leader, Mojtaba Khamenei, while people attend a funeral ceremony for the Iranian military commanders who were killed in strikes, in Tehran Iran’s Supreme Leader issued his first public remarks following the deaths of senior Iranian commanders, vowing that the country will “avenge the martyrs” and maintain the closure of the strategic Strait of Hormuz until what he described as “justice” is served. His comments, delivered during a nationally broadcast address, underscore a sharp escalation in rhetoric at a moment of heightened regional tension. The Supreme Leader framed the recent losses as sacrifices in the defense of Iran’s sovereignty, promising that those responsible “will face consequences.” He also reaffirmed Iran’s decision to keep the Strait closed, a move that has already disrupted global shipping routes and rattled energy markets. The strait, one of the world’s most critical chokepoints for oil transport, has long been a flas...
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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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