Unlike her previous recipe, this nut - free recipe
calls for tahini paste instead of nut butter, for those who may be allergic to nuts.
Notes on the recipe: The
recipe for the tahini sauce yields a little more than one cup of sauce, so you will have more than enough.
As for the tahini sauce, the only reason I'm posting it is because it's out of this world.
One recipe that caught my eye, the day I opened up the book was this
one for tahini cookies.
Just wondering, what can I
substitute for tahini as it is not a favourite, which is strange as I do like sesame seeds...
I am still looking
for tahini in bulk, but I'm sure I'll find it soon.
Meanwhile, prepare tahini sauce by whisking all ingredients
for tahini together until no lumps remain.
The almond butter can also be substituted
for tahini for a more zany flavour.
While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame
seeds for tahini.
I usually use nut butters as a
replacement for tahini but in this case you could try using tamari instead for the dressing!
Now, Ina brushes the apples with a apricot jam glaze (a trick my mum always uses too) but I opted
for a tahini caramel instead — drizzled over the tart whilst still warm.
i've been wracking my
brain for a tahini frosting to go with my tahini - chocolate cake....
Stir all ingredients
for the tahini queso together in a small bowl, thinning with as much milk as is needed.
Because toppings are key, I whipped up some tahini queso for drizzling on my chilaquiles, because I have a
thing for tahini cheez ever since this sandwich happened.
If you make granola then you already know it's super easy to mix and match this recipe with different add - ins, a different liquid sweetener, or substituting a nut butter of
choice for the tahini.
Then there were Dan Lepard's halva flapjacks with the addition of dates or figs, and yet another recipe that caught my eye
online for tahini shortbread.
You can also mix up the dried fruits,
for these tahini bars I used dried cranberries and blueberries, but they are also delicious with dried apricots, dates, or even mangoes.
Since all of the above dressings are virtually fat - free (
except for the tahini - based one, plus some types of hummus will have added fat), I can hear the righteous voices telling me that we need healthy fats in our diets to process all of the vitamins, carotenoids, etc. in the raw salad vegetables.
Replace the whole almonds with any other nut and it will still work, and the almond butter could be
swapped for tahini!