Exams are finished, papers are handed in and I can finally think about something that isn’t a word-count. I spent most of December and the first ten days of the new year in a library, so waking up on the 11th of January with absolutely nothing on my schedule felt like a dream come true. I’ve been spending the frosty grey January days either cosy-ied up at home or at the cafe near my house, which serves the best soy latte I have ever tried – and which I am determined to recreate in the coming weeks. This past Sunday I woke up with the sun shining through my window, but with my flatmate warning me not to be fooled by it, as it was -8˙C outside. I put 3 jumpers on, two pairs of socks and walked out into the frozen streets. The walk was shorter than expected and within 4 blocks I decided to shuffle back home, and took a few 35mm shots of the sun kissed buildings on my way back. I walked into my apartment, fingers frozen and was about to go down the porridge route. Instead I realised that what I really wanted was a warm apple crumble, and that’s how the Apple Tahini Crumble was created (and finished within one afternoon).
I’ve gotten into such a tahini craze the past two weeks. As usual, once I discover something I really like, I go a little overboard with it, and put it on literally everything. This past week has seen every form of tahini dressing, tahini nut butter, and now Tahini crumble. It might sound strange, but it gives the sweet oat crumble a nuttiness and depth so much more intense than any nut butter around. This time last year I really wasn’t fond of Tahini. I just thought of it as one of the components that made up glorious hummus, and didn’t realise tahini was the glorious substance itself. I don’t really think my tastebuds have changed much in the last year, and instead think it’s the type of tahini I’ve started buying that has changed my opinion on the stuff. You want to look for the really dark, almost intimidating-looking one, as opposed to the really light one you see more frequently. To be honest, I didn’t even know the dark one existed until last month, but there’s no way I’m going back to its pale and sour counterpart, so if you feel like tahini just doesn’t do it for you, you might just be buying the wrong one.
Like most nut and seed butters, tahini is a really good source of natural fats. Because it’s made of sesame seeds, however, it is also high in calcium. In fact, if you were to put tahini against milk, tahini would demolish milk in the calcium war- per gram it contains three times the amount of calcium than milk. Apart from being superior taste wise, dark tahini, officially referred to as un-hulled tahini, is also nutritionally superior. Un-hulled tahini contains the outer shell of the sesame seed and results in a higher calcium content (860mg/100g) and higher fibre count (16g/100g), along with zinc and iron, as opposed to its hulled counterpart. So really look out for dark tahini when you’re next doing your food shopping, start using it in your every day cooking, and I promise you won’t regret it. Also, if you don’t feel like you can handle tahini dressings just yet, then this crumble is a good place to start as the stronger side of the tahini flavour is slightly masked by the maple syrup and spices.
Apple Tahini Crumble
For the apple layer:
5 apples, sliced
1 tbsp coconut oil
2 tbsp coconut sugar
1 tsp cinnamon
1/2 lemon, juiced
Pinch of sea salt
For the tahini crumble:
1 1/2 cup rolled oats
1/2 cup sunflower seeds or ground almonds
1 tbsp flour (I used buckwheat)
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of sea salt
4 tbsp maple syrup
2 tbsp tahini
4 tbsp melted coconut oil
Super easy! Pre-heat your oven to 180˙C. Toss the apples with the coconut oil, coconut sugar, cinnamon, lemon and sea salt and and place in a baking dish.
Mix the oats, sunflower seeds, flour, cinnamon, ginger and salt together until combined. Add in thee maple syrup, tahini and melted coconut oil and fold until evenly mixed.
Top the apple mixture evenly with the tahini crumble, and bake for 30-40 minutes. Cover the dish for the last 10 minutes if the oats are browning too much.
Enjoy with some coconut yoghurt, ice cream or on its own!
@2017 Bowl of Comfort