We are now able to deliver to Europe and Ireland via our Amazon shop.
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.
How many Bobs have you got?
These quick clunky haircuts are becoming prolific as hairdressers become less and less able to layer hair properly. Emily had the very common 3-step Bob. The baseline, a step four inches off the bottom, and a sort of torn irregular piece suggestive of a long
Tray bakes are great because they’re usually simple to make, create an abundance of treats for the effort put in and leave less washing up. I prefer to bring sweetness into these recipes from fruits where I can, and this one has a little added coconut sugar.
