Baked Tahini
Treat yourself in 15 minutes. This single serving baked tahini is gluten free and couldn’t be easier!
INGREDIENTS
1/3 c Seed + Mill Organic Tahini
3 tbsp honey or maple syrup
3 tbsp almond milk
1 tbsp crushed nuts or seeds
2 tbsp Seed + Mill Halva
1 tbsp olive oil
1 pinch salt
In an oven-safe bowl, mix together all the ingredients and top with halva and crushed nuts or seeds. Bake at 400 °F for 10 minutes.
Best served warm.
Also in Recipes
Creamy Vegan Shepherd's Pie
As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!
Gena Hamshaw's Broccoli Tahini Pesto Pasta
"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."