Tahini Three Ways
Updated: Apr 21
I hope everyone had a fabulous weekend! This fall weather has been great and I’m all about it. This weekend I took the time to have a movie night for myself, watching early 2000 rom coms I used to love watching when I was younger. I also had an amazing time at an event doing a high ropes course. Although I was physically exhausted by the end of it, I think my abs hurt more from laughing so much. It was such a balanced weekend, and I feel ready for the week.
But now, it’s tahini time!
I’m sure you hear the word “tahini” thrown around a lot and used as one of the latest food and health trends. Recently, tahini has become a staple in my kitchen, and I can’t seem to go a week without it. There’s more than meets the eye with tahini, as it is incredibly versatile. Tahini is ground sesame seeds, very similar to a nut butter like peanut butter or almond butter but with a slightly more savory and bitter taste. Tahini isn’t just the latest health food trend because of it’s cool name or versatility, but also because of its long list of health benefits.
Tahini is a great source of healthy fats- monounsaturated fats specifically giving it a great boost of anti inflammatory properties.
Tahini is rich in antioxidants and manganese, which is great for bone health.
Ladies- tahini is great for glowing skin! Tahini contains ample amounts of zine, which is a staple for our bodies to produce collagen. If you’re unfamiliar with collagen, it is a protein made in our bodies responsible for our skin elasticity and strong hair, nails and joints.
In honor of tahini this week, I wanted to share three recipes to get you kickstarted on the tahini train.
Tahini Banana Bread Granola
This granola tastes just like classic banana bread, but even better because you can use it for cereal, yogurt, or simply eat it plain as a midday snack. This granola has a tiny punch of pumpkin spice thrown in there to give you that fall feel. Do yourself a favor and take 10 minutes out of your day to make this.
¼ cup Almonds
¼ cup Cashews
¼ cup Pecans
¼ cup Walnuts
1 Ripe Banana
3 Tbsp Maple Syrup
¼ cup Tahini
1 tsp Pumpkin Spice
Pinch of Cinnamon
Drizzle of Honey
Preheat your oven to 375 degrees fahrenheit.
Place the almonds, cashews, pecans and walnuts into a food processor and pulse the nuts into dime-sized chunks. Usually it only takes around 5-10 pulses of the food processor. You don’t want the nuts to be pulsed too finely.
In a separate bowl add in the banana and mash up with a fork. Add in your tahini and maple syrup and mix until well combined and all the banana chunks are gone. Once finished, add in your crushed nuts and combine together in the mixing bowl. Add in your pumpkin spice and cinnamon.
Take out a baking sheet and grease. (I used coconut oil). Place your mixture onto the baking sheet and spread apart with the bottom of a fork until mixture lays flat on the baking sheet.
Pop in the oven for 10 minutes then take out and toss your granola and place back into the oven for another 3 minutes until parts start turning golden brown.
Once it has cooled for a few minutes, drizzle with as much honey as you desire and toss it all together. Keep stored in fridge!
Paleomg’s Ginger Tahini Cookies
For this next recipe, I used Juli’s from Paleomg, Ginger Tahini Cookie recipe. I modified a few things, but they still turned out amazing! They taste just like a cross between a gingersnap cookie and molasses cookie. Here is Paleomg’s recipe, and I will make notes of the changes I made:
1 cup Tahini
1 cup Maple Sugar (I used Coconut Sugar)
1 tsp vanilla extract
¼ cup Cassava Flour (I used Almond Flour)
1 tsp Ground Ginger
1 tsp Baking Soda
Pinch of Salt
2 Tbsp Hemp Seeds
Click on the link below to follow her directions. I followed the directions the exact way she did!
Last but not least,
Tahini Sun Butter Dressing
This dressing is the perfect fall salad dressing to drizzle on top a bed of luscious greens and roasted fall root vegetables. This dressing just gives you the perfect balance between a little bit of sweetness with creamy and nutty.
⅓ cup Tahini
2 tbsp Extra Virgin Olive Oil
1 ½ tbsp Sunflower Seed Butter
Juice of ½ Lemon
1 tsp Maple Syrup
Pinch of Salt, Pepper, Cinnamon, Coriander
In a mixing bowl, combine all ingredients and whisk together until well combined. You want your consistency to be runny and thin. If your consistency is thick, add in more olive oil or lemon juice as needed.
Put on top of your salad, roasted vegetables or a spread for crackers!
Well there you have it- tahini three ways! There are still so many other ways you can use tahini. Sometimes I add into my salad plain or mix it up by adding it into almost any cookie or brownie recipe! It even works well on oatmeal with some honey!
Buy at your local health food store with all the other nut butters :)