Tahini is a delicious paste made from toasted ground sesame seeds. The versatile condiment can be served by itself, whisked into a salad dressing, added to hummus or baba ghanoush, used in savoury dishes or cooked into desserts.
The thick spread has long been treasured in Middle Eastern cooking and plays an important role in the Arab culture, in which sesame seeds are considered both food and medicine and offer nourishment to the physical body and overall wellbeing.
Note: The naturally occurring oils in tahini will separate over time. This is a good thing as it means no additives or chemicals have been added to your tahini to stop it separating.
So many ways! Our favourite? In these Tahini, Coconut and Almond Cookies…
Makes: 12-14 cookies
Preheat oven to 180°C. Line a baking tray with baking paper.
In large bowl, combine almond meal and desiccated coconut.
In smaller bowl, combine tahini, coconut milk and maple syrup until well combined.
Pour wet ingredients into dry and combine. Gently stir through almond pieces.
spoon mixture onto baking tray. Flatten with back of fork or spoon.
Bake for 15–20 mins, until golden brown.
Allow cookies to cool completely before drizzling with melted chocolate. Sprinkle with extra chopped almonds.