Tag: Desserts

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Tahini Kale Salad With Vegetables And Wild Rice

https://pixabay.com/en/salad-fruits-fruit-berries-nuts-2756467/

This tahini kale salad with vegetables and wild rice recipe is filled with vegetables, wild rice, and toasted pepitas. Hence, it turns this salad into a perfect light meal.

Have This!

  • Half cup black wild rice
  • Two cups kale
  • Two cups mixed greens
  • A zucchini, diced
  • One cup cherry tomatoes halved
  • 5 oz can chickpeas, drained and rinsed
  • An avocado, diced or sliced
  • One cup green beans, diced
  • One-fourth cup pepitas, toasted
  • One-fourth cup organic tahini
  • Two Tbs. extra-virgin olive oil
  • Juice of a lemon, divided
  • One tsp sriracha sauce
  • One-fourth cup water
  • Coarse salt and freshly ground pepper

Do This!

  • Cook the rice in a rice cooker or your favorite stovetop method.
  • In a small bowl, whisk together the tahini, olive oil, half the lemon juice, sriracha sauce, and water.
  • Season with salt and pepper.
  • Add more sriracha if you like the heat, and if it’s too thick, add a little more water.
  • In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans, and avocado.
  • Add the tahini/sriracha dressing to the salad and toss to thoroughly coat.
  • Divide up among plates and garnish with toasted pepitas and the more lemon slices
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Tahini Protein Balls: Superfood Recipe

https://pixabay.com/en/food-protein-balls-snacks-bowl-1518445/

These tahini protein balls are all vegan, lactose-free, grain-free, and gluten-free. Moreover, they are made of mostly nuts and seeds for a major protein boost.

Have This!

  • Half cups of mixed nuts
  • One-half cup of pumpkin pepitas
  • Half cup of sunflower seeds
  • One-fourth cup flaxseeds
  • One-third cup of chia seeds
  • Half cup sesame seeds
  • One-third cup of shredded coconut
  • Half cup of vanilla protein powder
  • One-fourth cup of maple syrup
  • Half cup of almond spread
  • One-third cup of peanut butter
  • One-fourth cup of tahini

Do This!

  • Mix all the ingredients in a high-speed blender or food processor until desired consistency.
  • The dough should not be too dry or sticky.
  • Shape mixture into balls.
  • Keep in a glass container in the fridge for up to two weeks or store in the freezer for up to four months.
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Tahini Harissa Romaine Wraps And Salad

https://pixabay.com/en/spices-turmeric-ingredient-flavor-2613032/

This tahini harissa romaine wraps and salad is super duper easy to make. Moreover, it stays fresh for about three days in the fridge, so do not worry it will make a large batch. Feel free to give it in romaine leaves and with chopped romaine.

Have This!

  • Two cups cooked quinoa
  • One cup black beans
  • One cup chickpeas
  • One large carrot
  • Half cup parsley
  • Two tbsp red onion
  • A tsp coriander
  • Two tsp cumin
  • One tsp sea salt
  • A tsp black pepper
  • One bunch of romaine leaves
  • Toasted pumpkin seeds
  • Tahini Sauce

Do This!

  • Place all of the ingredients in a large mixing bowl, and stir well to combine.
  • Season with more salt to taste.
  • For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
  • Top with a drizzle of the tahini harissa sauce.
  • Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
  • Top the salad or wraps with toasted pumpkin seeds.

 

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Sesame Tahini Cookies: Healthy Snacks Recipe

https://pixabay.com/en/chocolate-chips-cookie-sweets-2599637/

This tahini cookies’ creamy sesame seed paste is not just for hummus: However, it is the secret ingredient in these effortless confections.

Have This!

  • One cup all-purpose flour
  • Half cup toasted pine nuts
  • One-third cup powdered sugar
  • Half cup tahini
  • One-fourth cup unsalted butter
  • Half teaspoon kosher salt
  • Two tablespoons black sesame seeds
  • Two tablespoons sugar

Do This!

  • Preheat oven to 350°.
  • Combine flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around the blade.
  • Mix black seeds and sugar in a small bowl.
  • Form dough into one inch balls and roll in sesame seed mixture.
  • Place on a parchment-lined rimmed baking sheet, spacing two inches apart, and flatten slightly.
  • Bake cookies until lightly golden, about 20–25 minutes.
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Tahini Truffles In Chocolate Flavor

https://pixabay.com/en/praline-chocolate-candy-sweets-933432/

If you make this special tahini truffles four hours ahead or any longer, the rice coating will go from crisp to soggy.  Do not forget to let it sit for ten minutes before serving.

Have This!

  • Three ounces bittersweet chocolate, melted
  • Half up tahini
  • Two tablespoons sugar
  • One teaspoon kosher salt, plus more
  • One teaspoon vegetable oil
  • One-fourth cup black wild rice

Do This!

  • Place a parchment-lined baking sheet in the refrigerator to chill.
  • Mix chocolate, tahini, sugar, and one tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
  • Heat oil in a large skillet until smoking.
  • Cook rice, stirring constantly.
  • Once all grain is popped, quickly transfer to paper towels; season with salt.
  • Let cool.
  • Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet.
  • Chill for five minutes, then roll in puffed rice to coat.
  • Chill ten minutes, then serve.
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Black-and-White Tahini Halvah: Tahini Dessert

https://pixabay.com/en/chocolate-nut-chocolate-sweet-3012752/

Both types of tahini should be roughly the same consistency for this black-and-white tahini halvah recipe ideally pretty loose and pourable. Hence, it makes it easy to marble them.

Have This!

  • Nonstick vegetable oil spray
  • Half cup white tahini
  • One teaspoon kosher salt
  • One-third cups sugar
  • Half cup black tahini

Do This!

  • Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides.
  • Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and half tsp.
  • Salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
  • Place cup sugar in a small saucepan and remaining ⅔ cup sugar in another small saucepan.
  • Add ¼ cup water to each saucepan and set both saucepans over low heat.
  • Cook, stirring with a rubber spatula to dissolve, about four minutes.
  • Keep one saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer.
  • Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals
  • Beat just until halvah comes together in a smooth mass, less than a minute.
  • Scrape onto prepared parchment and flatten with spatula until ¾” thick.
  • Invert a medium bowl over halvah to keep warm.
  • Rinse any hardened sugar off thermometer; clip to second saucepan.
  • Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°, about 4 minutes.
  • While the syrup is cooking, briefly beat black tahini and remaining ½ tsp. salt in the same bowl of stand mixer until smooth.
  • Stream in syrup and mix just until halvah comes together in a smooth mass.
  • Uncover white halvah and scrape black halvah on top.
  • Flatten to about the same shape as the white halvah.
  • Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly.
  • Repeat folding and flattening motions five times, rotating halvah as you work, to create a marbled effect.
  • Press into prepared pan.
  • Fold sides of parchment paper over top of halvah and let cool, at least three hours.
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Tahini Buttermilk and Roasted Strawberry Shake

https://pixabay.com/en/milkshake-beverage-strawberry-drink-1021027/

In this tahini buttermilk and roasted strawberry shake, using bruised berries last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

Have This!

  • One pound strawberries, hulled, halved
  • Three tablespoons raw sugar
  • Kosher salt
  • One frozen banana
  • Half cup buttermilk
  • Three tablespoons tahini
  • Crushed toasted sesame seeds

Do This!

  • Preheat oven to 400°.
  • Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet.
  • Let sit, tossing occasionally, until sugar dissolves, about five minutes.
  • Roast, tossing halfway through, until strawberries are soft and release their juices.
  • Transfer three-quarters of strawberries to a blender.
  • Add banana, tahini, and one cup ice.
  • Using a metal spoon, smash remaining strawberries to a jammy consistency.
  • Divide smoothies and strawberries among glasses and top with sesame seeds.
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Oats -Tahini with Banana and Maple Syrup

https://pixabay.com/en/corn-flakes-milk-berries-2546097/

This oats-tahini with banana and maple syrup makes roughly half cup tahini sauce, which keeps for about four days in the fridge. Keep a couple of ripe bananas handy and eat this all week.

Have This!

  • Half cup tahini
  • Two tablespoons pure maple syrup
  • Two tablespoons nut milk
  • Half teaspoon ground cinnamon
  • Pinch of kosher salt
  • Overnight Oats
  • One cup plain whole-milk Greek yogurt
  • Two medium bananas, thinly sliced
  • Two teaspoons toasted sesame seeds

Do This!

  • Stir tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth.
  • Divide oats and yogurt among bowls, spooning yogurt into centers.
  • Divide banana among bowls and drizzle tahini mixture over.
  • Top with sesame seeds. Drizzle with more maple syrup.

 

 

 

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Tahini Banana Bread With Dark Chocolate

https://pixabay.com/en/quark-bread-bread-cake-homemade-514890/

The bottomless nuttiness of the tahini is amplified in the banana bread and matched by the nutty white whole-wheat flour. Pockets of dark chocolate give the bread a decadent twist.

Bananas and tahini are duos that create a mind-blowing dessert for you. The best part is that tahini is great for people who are nut allergies, though slightly more complex, substitute.

Prepared This!

  • Three bananas
  • One-third cup plain nonfat yogurt (
  • One cup tahini
  • Three tablespoons unsalted butter
  • One teaspoon vanilla extract
  • Two large eggs
  • One cup packed light brown sugar
  • Six ounces white whole-wheat flour
  • Three-fourth teaspoon baking soda
  • Half teaspoon kosher salt
  • Two ounces dark baking chocolate.

Do This!

  • Preheat oven to 350°F
  • Combine banana and next six ingredients in a large bowl
  • beat with an electric mixer at medium speed until combined.
  • Weigh or lightly spoon flour into dry measuring cups while leveling it with a knife.
  • Combine flour, baking soda, and salt in a bowl, stirring with a whisk.
  • Add flour mixture to banana mixture; beat just until combined.
  • Fold in chocolate. Pour batter into prepared pan
  • Bake at 350°F for 55 minutes.
  • Cool in pan ten minutes on a wire rack.
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White Chocolate-Tahini Cookies

https://pixabay.com/en/cookies-baked-goods-frisch-1372607/

Inspired by Darcy Lenz, white chocolate-tahini cook is a crispy chewy chocolate chip cookies. Nonetheless, this healthy recipe is the ideal chocolate chip cookie was perfect — crisp at the edges, soft in the middle, and almost summed up what everyone is looking for in their chocolate chip cookie paradise.

Prepare These!

  • One-half cup tahini
  • Half cup brown sugar
  • One-third cup granulated sugar
  • One cup unsalted butter softened
  • One large egg
  • One teaspoon vanilla extract
  • Half cups all-purpose flour
  • One teaspoon baking soda
  • One-half teaspoon salt
  • Three ounces finely chopped white chocolate

Make These!

  • Preheat oven to 350° and combine brown sugar, granulated sugar, tahini, and butter in the bowl of a stand mixer fitted with paddle attachment.
  • Beat at medium speed two minutes.
  • Add egg and vanilla; beat one minute.
  • Add flour, baking soda, and salt; beat at low speed just until combined. Mix in chocolate.
  • Form dough into 24 equal balls, flatten it slightly.
  • Arrange on two parchment paper-lined baking sheets.
  • Bake at 350° for 12 minutes, rotating pans halfway through.