This recipe was generously shared with us by Melissa Ben-Ishay, founder of Baked by Melissa, from her new cookbook, Come Eat.
Tahini is a staple in our kitchen. I use it in everything from smoothies and baked goods to salad dressings and dips. I love that it's vegan and pairs well with so many other flavors both sweet and savory. Maple, cinnamon and tahini is one of my favorite combinations. If you have vanilla paste, please use it and don't forget the salt. You really are in for a treat.
INGREDIENTS
1/4 cup tahini
1 teaspoon vanilla paste
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/4 cup maple syrup
Method
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Whisk together the tahini, vanilla, cinnamon, salt and maple syrup in a large bowl until smooth.
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Store in an airtight container in the fridge for up to 1 week and use it to top ice-cream, apples or other treats.