I’ve been having a minor obsession with the raw tahini from Indigo Herbs of Glastonbury. It’s creamy, clean-tasting but very oily and ‘good for you’. It’s got the perfect blend of bitter and creamy and I’ve been using it in a few things. Actually, I’ve been using it in everything I can! From banana overnight oats with coconut milk and tahini, to pancakes and in cookies… Behold!
I made a wheat-free pancakes mix with spelt flour, a chia ‘egg’ to bind it, almond milk and fried it in coconut butter, then slathered it in banana coins and the raw tahini butter….
NEEED! Eaten for elevenses with a weeny decaf… Tahini Hemp Heart Chocolate Chip Cookies using the fantastic super-creamy raw tahini from Indigo Herbs of Glastonbury..
Cream a tablespoon of raw coconut butter (again from Indigo Herbs of Glastonbury), three tablespoons of brown sugar together then a couple of tablespoons of raw tahini, then mix in spelt flour and a teaspoon of baking powder until it thickens into a stiff batter and give it a good stir, then thin with almond milk and fold in hemp hearts and vegan chocolate chips… Bake on 180 for about 8 minutes and leave to cool and firm up (they will continue cooking and harden up so don’t leave too long in the oven as you want them chewy in the middle).