Sometimes referred to as halva [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][a Middle-Eastern treat which often incorporates a mixture of figs, sesame + honey], this is one of my all-time favorite flavor combos influenced by my 2014 trip to Greece and Istanbul.
serves 1
vegan, gluten-free [if using gluten-free oats], refined-sugar free, soy-free
ingredients
1/2 cup gluten-free oats
3/4-1 cup water [or unsweetened non-dairy milk of choice]
1 tbsp chia seeds [I used Bob’s Red Mill]
1 tbsp hemp seeds [I used Manitoba Harvest]
1 tsp ground flax seeds [I used Bob’s Red Mill]
1-2 tbsp unsweetened coconut shreds [I use Woodstock Farms or Let’s Do…Organic]
3 dried figs, sliced into small pieces [I used Woodstock Foods]
1 tbsp tahini or more to taste [I use Once Again Nut Butter, Woodstock Farms or Artisana]
1 tsp raw honey [use local if possible]
1/4 tsp vanilla extract to taste
1/2 tsp ground cinnamon
1/4 tsp nutmeg, cardamom + ginger
1/8 tsp ground turmeric [optional]
pinch sea salt
suggested toppings or additions
walnuts, almonds, or cashews
raw cacao [power or nibs]
maple syrup instead of honey
instructions
combine ingredients in jar + stir well.
refrigerate at least 2 hours or overnight.
enjoy uncooked or bake until warmed through in the morning [350F degrees for 10-20 minutes].Sometimes referred to as halva [a Middle-Eastern treat which often incorporates a mixture of figs, sesame + honey], this is one of my all-time favorite flavor combos influenced by my 2014 trip to Greece and Istanbul.
serves 1
vegan, gluten-free [if using gluten-free oats], refined-sugar free, soy-free
ingredients
1/2 cup gluten-free oats
3/4-1 cup water [or unsweetened non-dairy milk of choice]
1 tbsp chia seeds [I used Bob’s Red Mill]
1 tbsp hemp seeds [I used Manitoba Harvest]
1 tsp ground flax seeds [I used Bob’s Red Mill]
1-2 tbsp unsweetened coconut shreds [I use Woodstock Farms or Let’s Do…Organic]
3 dried figs, sliced into small pieces [I used Woodstock Foods]
1 tbsp tahini or more to taste [I use Once Again Nut Butter, Woodstock Farms or Artisana]
1 tsp raw honey [use local if possible]
1/4 tsp vanilla extract to taste
1/2 tsp ground cinnamon
1/4 tsp nutmeg, cardamom + ginger
1/8 tsp ground turmeric [optional]
pinch sea salt
suggested toppings or additions
walnuts, almonds, or cashews
raw cacao [power or nibs]
maple syrup instead of honey
instructions
combine ingredients in jar + stir well.
refrigerate at least 2 hours or overnight.
enjoy uncooked or bake until warmed through in the morning [350F degrees for 10-20 minutes].[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
tahini fig overnight oats
Ingredients
- 1/2 cup gluten free oats
- 3/4 cup water or unsweetened non-dairy milk of choice [add more to desired taste]
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
- 1 tsp ground flax seeds
- 1 tbsp unsweetened coconut shreds add more to taste
- 3 dried figs add more to taste
- 1 tbsp tahini add more to taste
- 1 tsp raw honey local if possible
- 1/4 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground turmeric
- 1 pinch sea salt
Instructions
- combine ingredients in jar + stir well.
- refrigerate at least 2 hours or overnight.
- enjoy uncooked or bake until warmed through in the morning [350F degrees for 10-20 minutes].
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