I often use tahini for savory dishes like hummus or dressings to add to roasted veggie bowls BUT the sesame paste is as delicious in sweet stuff. These little tahini cakes are easy to make and because they are not super sweet, you can even have them for breakfast. They remind me of summer, the beach and Mediterranean flavors – enjoy!
Makes 12, 30 minutes
- 1/2 c rice flour
- 6 Flax Eggs (6 T Ground Flax + 12-18 T Water)
- 1/2 c tahini
- 2 mashed bananas
- 1/2 t baking soda
- 2 t apple cider vinegar
- 2 T maple syrup
- 1/3 c almond milk
- orange extract
- 1/3 cup walnuts (or pecans are delicious here too)
- Pre-heat oven to 375°.
- Mix all ingredients in a bowl until well combined.
- Spray muffin forms with oil and fill in 12 individual forms.
- Bake for 20 minutes.
Let cool off, remove from forms and serve with some mango sorbet!