Maple Tahini Granola from The Tahini Table

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.

Amy ZitelmanPhoto by Jillian Guyette

Amy Zitelman

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.

Tahini Table

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

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.

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
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Comments
  • I ❤️❤️❤️ tahini – I use it as the base for salad dressings and blanket my pancakes in tahini (and fruit) sauce. Savory or sweet, tahini can’t be beat!

    • Hi Paula,
      I’m in total agreement with you. Tahini can’t be beat. I have multiple jars. Try the silan too.
      Good luck. Thanks for entering!
      Take care.
      Fran

  • I can’t wait to try the granola! Thank you!
    My father, from the Mediterranean Isle of Rhodes, raised us on tahini. Mix it with honey for a delicious alternative to peanut butter and jelly sandwich. Also delicious over pancakes with a sprinkle of cinnamon.

  • Use 1/4 cup tahini instead of avocado to make a massaged kale salad. If you slice the kale very thinly it works great as the greens in a sandwich/veggie burger. That’s how my husband likes to eat his kale, what ever it takes.
    I look forward to trying this recipe, thanks Fran.

    • Connie,
      I love your idea. It makes perfect sense. I have a bunch of prepped lacinato kale in my refrigerator and now, I see lunch.

      Thanks for sharing your tip.
      Fran

      • This is the recipe using tahini to massage kale
        1-2 bunches of kale, sliced very thinly
        2T. up to 1/4 cup tahini ( I use a heavy 2T.)
        1/2 cup orange juice with pulp
        heavy 1T. lemon juice
        Gala Apple, diced (or apple of choice)
        Mandarin orange slices to taste (I like lots)
        dried cranberries (pre-soak while you prepare the salad to soften) golden raisins work well too.
        toasted sesame seeds (to taste sprinkled on top … yum) grind toasted seeds in a spice grinder until texture of breadcrumbs keep on hand to sprinkle on everything.
        Make as you would any massaged kale salad, the longer it sits in the refrigerator the better it gets.

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