You all probably know that I am a huge fan of peanut butter. Preferably homemade and so deliciously creamy that there is still an oil layer on top of the peanut butter. However, recently I discovered something new: tahini. Tahin (also called tahini, tachina and techina) is a paste made from sesame seeds and is mainly used with dishes such as
shawarma, falafel and hummus. In addition, it can also be used for sweet recipes such as sesame cookies, tahini cookies or tahini truffles.
But, is it also healthy? Yay! Tahini is particularly rich in nutrients and even contains minerals that are almost impossible to find in other food sources. Examples include: calcium, potassium, sodium, magnesium, manganese, iron, copper, zinc and phosphorus. In addition, tahini also contains the following vitamins: vitamins A, B1, B2, B3, B5, B6, B11 and B15… Do I need to say more?
Okay, so it’s definitely healthy and in my opinion it’s delicious too. To convince you of the second, I have a recipe for you: white chocolate tahini cookies. Sweet, crunchy and extra tasty. Enjoy!
- 260 g tahini
- 200 g coconut blossom sugar
- 2 tl vanilla extract
- 200 g oat flour
- 1 tl baking soda
- 1/4 tl salt
- 50 g water
- white chocolate
MACRONUTRIENTS PER COOKIE
- Energy: 316 kcal
- Carbs: 29,6 g
- Protein: 8,5 g
- Fat: 17 g
- Fibre: 2 g
2. Mix the tahini with the coconut blossom sugar in a large mixing bowl and mix it with a hand mixer until creamy.
3. Add the vanilla extract and beat for another 20 to 30 seconds.
4. In a separate mixing bowl, whisk together the oat flour, baking powder and sea salt.
5. Then add the oatmeal mixture to the tahini mixture, pour over the water and whisk until just incorporated.
6. Stir in the chopped white chocolate.
7. Make small balls of the dough and place them on the lined baking tray.
8. Flatten them slightly and bake for 10 to 12 minutes until golden brown.