I love tahini. First of all it tastes delicious, but it is also very versatile.
Well known as one of the ingredients in hommus, it can be used in both sweet and savoury dishes, added to sauces and dressings or simply spread on toast (and topped with slices of fresh tomato) for a quick and nutritious breakfast. Mostly used in Middle Eastern cooking, it is also popular with vegetarians and vegans due to its high nutrient content, which includes iron and calcium as well as Vitamin B1, magnesium, zinc, selenium and fibre.
Tahini is sesame seeds that have been ground into a paste. I say it is like peanut butter that is made from sesame seeds and find most people who like peanut butter will like tahini or perhaps even prefer it!
My mum first introduced me to the recipe for these balls. I think she heard it on the radio. It is from a well known fellow dietitian Karen Inge who originally got the recipe from Gwinganna Lifestyle Retreat. I made a few changes to the original recipe according to what I had on hand and they are so delicious.
These tahini balls are quick to make, no heating or cooking is required and you only need one bowl to mix them in, which means not much mess to clean up after making them! That’s definitely a plus!! Enjoy
- ½ cup tahini (I used hulled tahini)
- 1/3 cup honey (original recipe had 1/2 cup which I found was too sticky)
- ½ cup desiccated coconut
- ½ cup LSA (a combination of linseed (called flaxseeds in America) sunflower seed and almond which is made into a ground meal; I used just sunflower seeds and linseeds, 1/4 cup of each which I ground in my thermomix)
- 1 cup Australian dried apricots, cut into pieces (I used mostly dried apricots with a small amount of dried cranberries)
- ½ cup chopped almonds (I used pistachios)
Mix all ingredients together to make a stiff mixture. Use more coconut if necessary. Mix into small balls and coat with coconut.
Makes 30 x 20g balls
Each ball has 337kJ or 80 calories
2g protein, 6g carbohydrate, 5g fat (0.7g sat fat), 2g fibre
and are very delicious!!