SESAME HALVA, RAW VEGAN, GLUTEN FREE, WHEAT FREE, DAIRY FREE
This is possibly the most nutritious sweet treat in the world. A delicious rich melt in the mouth halva. Great for babies and children. Sesame seeds are the highest source of calcium (975gms per 100gms -9 times that of whole milk-), high in iron (14.55grams -grain fed beef mince has only 1.99grams-) an almost equal amount of protein to beef and numerous other nutrients. This has become a staple in our house and the combinations are endless. I like to mix in chopped pistachios. You can use other things such as prunes, date paste, dried cherries, apricots, coconut, cocoa powder or other nuts and flavourings. you can add more dates if you prefer it sweeter. You could also try using tahini to make it easier.
Provided by canthelpmyself
Categories Candy
Time 15m
Yield 300 grams, 3 serving(s)
Number Of Ingredients 3
Steps:
- process the sesame seeds for until a paste consistency, scrapping down the sides as required. This may take several minutes. If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit. Now you have your own fresh tahini.
- Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste. At this stage you take it out and mix by hand any additions you would like.
- Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight. Once it's set I like to tip it onto a plate and cut chunks off like cheese. Will keep in the fridge for a while.
VEGAN BROWNIES WITH TAHINI AND HALVAH
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, "At Home in the Whole Food Kitchen," uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate's complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.
Provided by Charlotte Druckman
Categories cookies and bars, dessert
Time 1h15m
Yield 24 brownies
Number Of Ingredients 17
Steps:
- Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
- Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
- Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
- Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams
VEGAN SESAME HALVAH
A sweet Middle Eastern candy that's great for the entire family. Healthy and simple! Keep refrigerated.
Provided by kiraascooking
Categories Nut Candy
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds.
- Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 15.7 g, Fat 19 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 0.4 g, Sodium 35.3 mg, Sugar 5.7 g
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
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