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No baking this week. Just a really quick and easy recipe for a moreish snack. Tahini has featured in both our family cultures whether in hummus, halva, baba ghanoush etc. and is used widely in cuisines of the Middle East, Mediterranean, and North Africa. Popularised in another wave by chefs like Yotam Ottolenghi it’s become an almost universal kitchen staple. It contains more protein than milk and most nuts. It’s made from toasted ground hulled sesame, a rich source of B and E vitamins, as well as important minerals like magnesium, iron and calcium. The dark chocolate tahini crunch, is a healthy snack and simple to make.
Ingredients:
130g tahini
240g dark chocolate
60g pumpkin seeds
3 tbsp chia sees
3 tbsp flax seeds
3 tbsp hemp seeds
1 tsp sea salt
Method:
Line a 12”x 8” baking tray.
Melt half the chocolate in a bain-marie (or the microwave). Pour this into the prepared tray, spread out evenly and freeze for 10 minutes.
In the meantime, mix the tahini, flaxseeds, chia seeds and 2 tbsp of the hemp seeds. Spread this over the chocolate layer and freeze again for 10 mins.
Melt the remaining chocolate and spread this over the tahini layer, sprinkling the pumpkin seeds, remaining hemp seeds and salt over the top. Place back in the freezer for a few hours.
Take out of the freezer, cut it up and enjoy! Keep refrigerated or in the freezer to store.
Enjoy.
Here's a bit of fun for Christmas which the kids will love having a go with. You'll need the cookie cutters, but they come in all shapes, sizes and designs nowadays.
Also known as a Berliner in Germany and a ponchik in Poland, Michael used to queue up excitedly for similar ones as a child, at the bustling Bakery in the Old Kent Road.
Hanukkah (Chanukah) is a Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple in the 2nd century BC.