Tahini, how do I love thee? Let me count the ways: there were three in yesterday’s Three Ways With… column, these tahini bars are so good I could probably eat the whole tray by myself, and Ottolenghi’s green tahini sauce is one of the most delicious things you could ever make. Then there’s my breakfast standby – sliced fruit, Greek yoghurt and tahini – and my rescue for those ‘oh-no-we’ve-got-no-peanut-butter’ moments, aka tahini on toast. Are you a tahini lover? Here’s another way to use it.
Tahini, banana and almond bites
If you’re an early-morning exerciser, one of these is just the ticket before you head out the door. Extensive research by my sample group (which is to say, me), found that eating one of these prior to a pre-dawn 10k run produced excellent results. They’re also good if your idea of exercise is limited to putting the kettle on.
1 ripe banana
2 Tbsp tahini
2 Tbsp date syrup (or honey)
1 tsp cinnamon
1 cup rolled oats
a good pinch of salt
2 Tbsp sesame seeds
12 whole almonds
Heat the oven to 180C. Mash the banana to a puree with the tahini and date syrup. Add the cinnamon, rolled oats, salt and sesame seeds and mix well.
Press the mixture into the cups of a 12-hole muffin pan (I use a silicone one for easy removal; you may like to grease the cups of a conventional tin) and press an almond on top of each one.
Bake for 15-20 minutes, until the mixture feels set when pressed with a finger. Remove to a rack to cool completely before storing in an airtight container. Makes 12.