I love the taste of sesame and have always been a big fan of tahini. For a long time though, I couldn’t figure out what else to do with it aside from slathering it onto falafel or other Middle Eastern dishes.
But after I experienced it for brunch at Edward Levesque’s Kitchen, my world was opened up to the possibilities.
They served it drizzled on top of fresh fruit and thick plain yogurt with date molasses and roasted granola. All I can say about that is YUM. It was really tasty and it inspired me to try using tahini in different ways at home.
This past weekend I had a craving for waffles with yogurt and fruit (a weekend fave in our house) but I wanted something different than the sometimes overly sweet maple syrup we usually drizzle on top. So I whipped up a little maple cinnamon tahini sauce having no idea if it would work.
It was really delicious. And it made for a very filling and healthy breakfast. We usually buy Nature’s Path organic waffles and this time I used the ‘Maple Cinn’ flavor, which complemented the flavors in the sauce. I topped each waffle with a heaping spoonful of fat-free greek style yogurt, banana slices, fresh blueberries and a good amount of sauce.
Tahini is high in fat (just like nut butters) so you don’t want to use a ton, but it’s also a source of protein and iron so it’s a great breakfast addition.
Maple Cinnamon Tahini Sauce:
Tahini, about one heaping tablespoon
Maple Syrup (Real maple syrup! We love Canadian Heritage Organics Amber)
Add a heaping tablespoon of tahini into a small mixing bowl. Because tahini is very thick and pasty, you need to add some hot water to the bowl (a little bit at a time) and whisk well until you get a consistency that you like. It should be smooth but not watery.
Add maple syrup (as much or as little as you want) and a lot of cinnamon and whisk together to combine.
Anyone out there have any other unique ideas for delicious ways to use tahini?