Sometimes considered the ‘healthy person’s cereal,’ granola is versatile, flavorful and loaded with protein, fiber and micronutrients. But don’t be fooled because not all granola is created equal. Fortunately, Amy Zitelman has come to the rescue with this healthy, delicious and vegan Maple Tahini Granola recipe from her new cookbook The Tahini Table. Maple Tahini Granola is made with oats, nuts and fruit, sweetened with pure maple syrup and the tahini paste serves as a flavorful binder.
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I’ve been a fan of tahini since childhood, introduced to the taste by my Grandma Ida, who used lots, and Grandpa Joe, who brought home chunks of Halvah. Making the switch to a vegan diet in the ’80s, miso tahini spread and miso-veg butters were staples in my home. It became clear to me that some brands of tahini tasted bitter though. Then, soon after I moved to Philadelphia from New York City three and a half years ago, I heard nothing but raves about this brand from culinary friends in Philly, and it’s no exaggeration to say that Soom tahini is a game-changer. I keep 5-6 jars in my pantry at all times. Now I purchase Soom Foods Silan (Date Syrup) in multiples too. I use Silan instead of molasses and harder to source sorghum syrup. I kept hearing about the “Soom Sisters’ of Philly so the night I met Amy Zeitman, the youngest of the sisters, at a Les Dames d’Escoffier event, I was star-struck. Well, Amy is as nice as can be, and while she is a very busy woman, she agreed to be this month’s guest blogger. I am excited to introduce you to Amy, the brand, and her new cookbook. Be sure to enter the giveaway at the end of the post. And do buy Soom Foods Tahini and Silan. Thank me later. And thank you to Amy.
Photo by Jillian Guyette
Amy Zitelman is CEO of Philadelphia-based Soom Foods, which she co-founded in 2013. Soom was named the best tahini according to industry experts by New York Magazine in 2019 and has been featured in The New York Times, Food & Wine, Bon Appétit, and other publications. She was named to Forbes magazine’s “30 under 30” class of 2018. Follow Amy on Instagram.
The Tahini Table
For the past few years, tahini—a paste made from pressed roasted sesame seeds—has been counted along with Sriracha, ranch dressing, and A.1. Steak Sauce as a favorite “cult condiment,” but not many home cooks are as familiar with what to do with tahini in their own kitchens. The Tahini Table introduces tahini as a versatile new pantry staple that can be used in recipes ranging from dips to desserts. Tahini can act as a stand-in for eggs, mayo, cheese, and cream making it a go-to substitute both for home cooks looking for healthier alternatives and for home cooks who keep to vegan, gluten-free, paleo, and Mediterranean diets.
The Tahini Table is organized into seven chapters covering Tahini basics; savory and sweet sauces; hummus and other dips; breakfast; sandwiches, salads, and sides; mains; and sweets, and includes 100 creative, easy-to-make recipes.
Enjoy these sample recipes, and then scroll down for a chance to win a copy of The Tahini Table.
Maple Tahini Granola
Before I learned this recipe, my granola was always store-bought. Not anymore. You’ll need about 45 minutes, but all but a few of those are spent baking. Don’t try speeding it up. The secret to scrumptious granola is controlling the heat so that the grain doesn’t get too dark. This recipe is cane sugar–free, getting all of its sweetness from pure maple syrup.
Maple Tahini Granola
- 2 cups old-fashioned oatmeal
- ½ cup sliced almonds
- ½ cup walnut pieces
- ½ cup white sesame seeds
- ½ teaspoon ground cinnamon
- Large pinch fine sea salt
- 6 tablespoons pure maple syrup
- ¼ cup premium tahini paste
- 2 tablespoons coconut or nut oil
- ½ cup chopped dried apples apricots, or raisins
- Turn the oven to 250°F.
- Mix the oatmeal, almonds, walnuts, sesame seeds, cinnamon, and salt in a large bowl. Mix the maple syrup, tahini, and oil in a small bowl, then pour over the oat mixture. Toss until everything is well coated.
- Scrape onto a rimmed sheet pan with a silicone spatula. Pack into an even layer. Bake until the granola is golden, about 40 minutes, flipping and flattening with the spatula halfway through.
- Set aside to cool. Break the granola into chunks and toss with the dried fruit.
- Store in a tightly closed container at room temperature for up to 3 weeks.
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
Enter for a chance to win a copy of The Tahini Table.