Who wants a delicious buttery-tasting scone that is vegan, takes under 10 minutes to prepare and is loaded with nutrition? I’ll take a dozen, thanks.
If you haven’t yet already, it’s time to familiarize yourself with tahini. It is made from milled sesame seeds, loaded with vitamins, high in protein, nut-free, and has a smooth and delicious flavor to boot. Did you know that one ounce of tahini has three times the protein of the same amount of beef? Time to eat some sesame!
I recently moved to Israel, where tahini is as common as peanut butter in local grocery stores. It is inexpensive here, so I am able to try baking with this wholesome ingredient. I began by replacing oil with the tahini in baked goods and happily found it undetectable in most recipes. Replacing refined sugar is next, but I’ll save that for another post!
Once I tried the recipe, I wanted to swap some ingredients out to make them vegan. I prefer baking without eggs and dairy because of my 2-year-old sous chef and daughter, Ora. Vegan baking means that I can let her lick the batter, guilt-free!
This recipe is saturated fat-free, refined sugar-free and vegan. Now you can nosh guilt-free, too!
