Susie Csorsz Brown
Tahini is not a new ingredient but it has certainly become the darling of the cooking world, now surfacing in savory and sweet recipes alike. Banana breads, brownies, cookies ... a far step from the hummus and meze platters! That being said, tahini is a perfect addition because it has far fewer allergic responses than some of the other nut or seed butters and its flavor profile is neutral, lending a creamy background flavor note to any recipe you add it to.
If you haven't embraced the tahini movement, no worries! You can totally make this recipe with another favor nut or seed butter. Also, if you have different mix-in you like or have on hand, please feel free to sub those in.
If you have a kitchen scale, this is the perfect recipe to use it! Clean up with any sort of nut or seed butter is SIGNIFICANTLY easier when said butter is put directly into the mixing bowl. Same goes for all of your other ingredients.
This granola is also an awesome addition to baked goodies like quick breads or muffins (as a crumble on top). In fact, the recipe coming next week will incorporate a few sprinkles!
Yield: 6(ish) cups of granola
2 large egg white, whisked until frothy
125 g tahini
125 g honey or maple syrup
1 tbsp (.05 oz) sesame oil
2 tbsp (1 oz) coconut oil
1 tsp vanilla extract
1 tsp fine sea salt
4 cups (500g) old fashioned oats
1/2 cup pecans, toasted and roughly chopped (or use your favorite nut)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/3 cup white and/or black sesame seeds
Preheat your oven to 350. Line a baking sheet with parchment; set aside.
In a large bowl, add the egg whites and whisk until frothy. Add the tahini, honey/maple syrup, sesame oil, coconut oil, vanilla and salt to a large bowl and give it a good mix until everything is evenly combined.
Using a spatula, stir in the remaining ingredients and give everything a really good mix until the dry goods are evenly coated in the tahini mixture.
Scrape the granola mixture onto the baking sheet, spreading the mixture as evenly as possible over the entire surface. Bake the granola for about 25 - 35 minutes, stirring just once about halfway through baking, until golden. Remove from the oven and allow the granola to fully cook before transferring to a large jar to store.
Note: If you like your granola to have larger clumps, press the mixture well into the pan after the initial stir and do not disturb again until the time is up and the surface is nicely browned. Allow to cool completely without stirring.
Kept sealed this will keep for a couple months.