|Bananas and tahini with cinnamon, coconut and quinoa puffs|
Knowing the flavours work so well together I made a frozen treat using only a few simple ingredients. And it came together so quickly, making more time for munching!
What you need:
1 banana, frozen and cut into slices
2 tbsp tahini
2 tbsp coconut oil
4 drops of vanilla stevia (optional)
Sesame seeds (optional)
Gently heat up the tahini and coconut oil ( just until the coconut oil melts, make sure the mixture stays room temperature). Dip slice of banana in the tahini/coconut oil and flip over to coat evenly. Scoop out with a fork and place on a piece of parchment. Sprinkle with sesame seeds. Repeat with the rest of the banana slices. Store in the freezer or the fridge (if you have sensitive teeth lol) until the outside shell is firm.
Now for the second recipe. It's the easiest asian-inspired salad dressing ever! I don't usually make oil-vinegar dressings just because I prefer creamier dressings. I've always used tahini to make creamy dressings, but never thought to try sunbutter! And it worked so well! All you need is:
2 tbsp sunflower seed butter
2 tsp tamari
5 tbsp water
Mix together until totally smooth. Drizzle over salad!
|Arugula, grated carrot, avocado, sauerkraut, lightly steamed broccoli, cucumber, dulse flakes, sesame seeds, hemp seeds, Sunbutter-Tamari Dressing|
|No salad is complete without avos|
This is definitely a restaurant worthy salad. Mmmmm!
Here's some other dressings/sauces made with tahini that we love:
|Cucumber, Celery and Kale = Surprisingly delicious|
|Carrot + Celery + Grapefruit = Surprisingly Yucky|