Bread With Tahini And Syrup Food

HOW TO MAKE TAHINI DRESSING

Steps:

• To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional).
• Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.
• Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
• Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer). This is delicious on things like Salads, Falafel, Fritters, Buddha Bowls, and more!

TAHINI CHOCOLATE CHIP BANANA BREAD (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
• In a large bowl, whisk together mashed bananas, tahini, maple syrup, eggs, and vanilla.
• Stir in almond flour, baking soda, cinnamon, and salt until completely combined.
• Fold in chocolate chips. Pour into loaf pan and place in oven.
• Bake for 45-50 minutes or until toothpick comes out clean. Store on counter for up to 5 days or freeze.

WARM DATE SYRUP & TAHINI PLATTER

Steps:

• Pour the tahini on a serving platter.
• Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
• Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
• Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
• Enjoy!

TAHINI AND DATE SYRUP DIP (DIBIS W'RASHI)

Steps:

• Blend all the ingredients together in a bowl.
• Serve as an accompaniment to bread.

BREAD WITH TAHINI AND SYRUP

Steps:

• In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
• On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
• Stir together the tahini, maple syrup and melted butter, and set aside.
• Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
• Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
• Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
• Serve hot, drizzled with warm maple syrup.