Tahini in a Pan (Cakes)
Tahini is an oily paste packed in a jar. No one would ever mistakenly pick it up from the store shelf thinking it’s a flour, and no store would stock it in the flour aisle anyway.
But there is nothing in tahini other than crushed sesame seeds. And if milled almonds are called almond flour, buckwheat seeds that have been grounded to a fine powder are called buckwheat flour, ground chickpea has become chickpea flour, and so on— then tahini is simply sesame flour. If you combine it with eggs, a leavening agent, and send it to the oven, it will yield a nice cake or a quick bread.
But there is another option: cooking tahini in a frying pan. Look beyond the classic pancake, and you will realize you can make cakes in a pan with almost anything…so why not try tahini pancakes for a change?
Tahini Pancakes Serving: 8
Gluten free Dairy free Naturally sweet
80 gr (1/3 cup) tahini paste
50 gr (2.5 Tbsp) dates molasses or honey
6 gr (1 tsp) baking soda
Canola oil for greasing
Whisk together all ingredients until reaching a smooth batter.
Heat a lightly oiled frying pan over low-medium heat.
Pour or scoop the batter onto the pan to form about 3-inch flat pancakes, while keeping them spaced apart. (Do not make larger pancakes as it will be hard to control while turning over).
Cook —for about 2-3 minutes— until bubbles break the surface of the pancakes, and the undersides are brown,
Flip with a spatula and cook for about 1 more minute on the second side.
Repeat with the remaining batter, adding more oil to the pan as needed.
Raw honey and Feta cheese
Sweet Tahini’s Carob or Chocolate Spreads and sliced bananas (place jar in a warm water bath if consistency is too thick)
Sweet Tahini’s Halvah Spread and berries
Sugar free apple sauce