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Vegan Tahini Coffee Cake

December 14, 2022 by Sara Tercero Leave a Comment

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image coffee cake

The best coffee cake recipe

This vegan tahini coffee cake is the stuff legends are made of. The cake is so moist and fluffy you won't believe it's vegan. The streusel crumble layer is perfection with the addition of good for you oats. The icing on the cake is made from combining powdered sugar, sesame tahini and plant milk. This may be the tastiest sweet treat recipe I have ever developed in my whole career as a Chef. I developed this one in partnership with Mighty Sesame Tahini Co. and have been compensated for using their brand tahini. As always the opinions are my own, and I am committed to partnering only with brands I love and trust and want to share with you.

image side view coffee cake

What is coffee cake?

Coffee cake refers to a type of layered cake that usually has a streusel type topping that people enjoy while drinking coffee. Contrary to the name's implication, coffee cake does not contain coffee. It may, but it usually does not. Coffee shops and cafes usually sell coffee cakes by the slice to nibble while enjoying a coffee. My children love a good crumbly coffee cake. Most people have heard of sour cream coffee cake but I set out to make a dairy-free tahini cake instead. This vegan tahini coffee cake exceeded my expectations and is the best piece of cake I have ever eaten. Even my kids devour this one with abandon, it tastes so good.

image whole coffee cake
Vegan Tahini Coffee Cake

What is Tahini?

Tahini is a ground paste of sesame seeds. It's used in Middle Eastern and Mediterranean foods. Tahini adds a nutty flavor to any dish and has a decadent creaminess. I use tahini in my plant-based recipes because it makes foods creamy without dairy. Tahini is very healthy and has about the same nutritional stats as peanut butter. It really makes the flavors in this coffee cake pop. You can read more about my favorite sesame tahini from Mighty Sesame Co. here.

image Mighty Sesame Co used for Creamy Lemon Tahini DressingTahini
Mighty Sesame Tahini

Ingredients for Vegan Tahini Coffee Cake

Most of these ingredients are pantry staples like sugar, vanilla, oats and cinnamin. For Vegan butter you may use whatever brand you like. When selecting tahini for the recipe, be sure it is runny and not clumpy. That is why I love using Mighty Sesame Co tahini because it is always deliciously pourable.

  • For Cake
  • AP Flour
  • unsweetened plant milk
  • organic sugar
  • unsweetened apple sauce
  • olive oil
  • tahini
  • vanilla
  • salt
  • baking soda
  • Middle Layer
  •  brown sugar
  • tahini
  • cinnamon
  • Crumble Topping
  • vegan butter melted
  •  brown sugar
  • flour
  • oats
  • cinnamon
  • Tahini Glaze
  •  powdered sugar
  • unsweetened plant milk
  • tahini

    How to make coffee cake

    This vegan tahini coffee cake is an easy 4 part recipe. We simply make a moist vegan cake, make the cinnamon sugar middle layer, make a crumble top and mix up a glaze. Then we layer and bake. When your friends or family see this gorgeous coffee cake they will think you are a wizard in the kitchen. The reality is that it is very simple.

    • Preheat oven to 350
    • Make Cake
    • Combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed
    • Add flour with beaters running on slow and mix until batter forms. Put aside until assembly.
    • Middle layer
    • Combine brown sugar, tahini and cinnamon until mixed and crumbly
    • Crumble Topping
    • Combine melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms.
    • In a large oiled baking pan make one layer with half of the cake. Then make a layer with cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
    • Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the skewer keep cooking in 5 minute increments.
    • Tahini Glaze
    • Combine tahini, powdered sugar and plant milk. Mix well to avoid lumps.
    • Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.

    Other Tahini Recipes

    • Healthy Homemade Tahini Granola
    • Middle Eastern Sheet Pan Dinner
    • Lemon Tahini Orzo Salad
    image coffee cake

    Vegan Tahini Coffee Cake

    This legendary coffee cake will blow your mind. The 4 part recipe is easy to make and has insane flavor from the sweetened tahini glaze. The cake is so moist you won't believe it is vegan.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    cooling 30 mins
    Course Breakfast, Dessert, holiday, Snack, treat
    Cuisine American, california, fusion
    Servings 12
    Calories 572 kcal

    Ingredients
      

    For Cake

    • 3 cups AP Flour
    • 2 cups unsweetened plant milk
    • 1 ½ cups organic sugar
    • ½ cup unsweetened apple sauce
    • ¼ cup olive oil
    • 3 tbsp tahini
    • 1 tbsp vanilla
    • 1 tsp salt
    • 1 tsp baking soda

    Middle Layer

    • ¾ cup brown sugar
    • 2 tbsp tahini
    • 2 tbsp cinnamon

    Crumble Topping

    • 8 tbsp vegan butter melted
    • ¾ cup brown sugar
    • ¾ cup flour
    • ½ cup oats
    • 1 tbsp cinnamon

    Tahini Glaze

    • ½ cup powdered sugar
    • ¼ cup unsweetened plant milk
    • 3 tbsp tahini

    Instructions
     

    • Preheat oven to 350

    Make Cake

    • Combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed
    • Add flour with beaters running on slow and mix until batter forms. Put aside until assembly.

    Middle layer

    • Combine brown sugar, tahini and cinnamon until mixed and crumbly

    Crumble Topping

    • Combine melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms.
    • In a large oiled baking pan make one layer with half of the cake. Then make a layer with cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
    • Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the skewer keep cooking in 5 minute increments.

    Tahini Glaze

    • Combine tahini, powdered sugar and plant milk. Mix well to avoid lumps.
    • Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.

    Nutrition

    Calories: 572kcalCarbohydrates: 95gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 377mgPotassium: 218mgFiber: 3gSugar: 58gVitamin A: 110IUVitamin C: 1mgCalcium: 125mgIron: 3mg
    Keyword baking, breakfast, cake, comfortfood, sweets, tahini
    Tried this recipe?Let us know how it was!
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    About BetterFoodGuru

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

    image Sara Tercero

    Order Plant-Based Diet in 30 Days!

    Recent Posts

    • Lemon and Herbs Pasta Salad
    • Bean and Roasted Garlic Dip
    • "Desi" Vegan Nachos
    • Power Slaw with Peanut Sauce

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Save and share this delicious wintery salad and follow @betterfoodguru for more

This one is hearty, healthy and full of seasonal produce. When kale is massaged with lemon, roasted garlic, tahini and olive oil it is exceptionall. Farro has a neutral taste which goes so well with all of the flavors from Roasted Kabocha squash and Cauliflower, bell peppers and pomegranate arils. This one is the real deal. Plus this one utilizes maximum hand action in the mixing IYKYK🤣

WINTER KALE AND FARRO SALAD
* 3 tbsp olive oil extra virgin, divided
* 3 garlic cloves whole
* 3 baby bell peppers halved
* 2 cups cauliflower florets
* 8 oz farro cooked according to package and cooled
* 1 bunch kale washed, stemmed and chopped in bite sized peices
* 1 lemon large, juiced
* 1 tbsp sesame tahini
* 1/2 cup pomegranate arils
* 1/2 tsp salt
* 1 black pepper to taste
* 1 sprig rosemary torn
* 1/2 tsp garlic powder
* 1 cup kabocha squash cubed
* Preheat oven to 400 degrees
* Spread cauliflower florets, garlic cloves bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool.
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* Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranite arils. (Chop the peppers first in smaller bite sized pieces)Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt.
For the full printable recipe head over to the blog thru the link in my bio or search  Winter Kale and Farro Salad Betterfoodguru on google.

https://betterfoodguru.com/winter-kale-and-farro-salad/

#eatingwell #veganchef #chefsofinstagram #saladqueen #veganfoodphotographer #saladsofinstagram #healthysalads
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Save and share these wicked easy vegan cookies and follow @betterfoodguru for more

These are the best cookies I ever made. They have a chewy texture and the perfect ratio of chip to cookie. Make them in a flash with no extra equipment. Thank me later🍪

Makes 12 large cookies
Cooks in 12 minutes
Ingredients:
1 tbsp chia seeds
5.5 tbsp water
1/2 cup vegan butter melted
2 cups spelt flour
1 tsp baking soda
1/2 tsp salt
1/2 cup gf oats
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
6 oz vegan chocolate chips
Instructions:
1. Preheat oven to 350
2. Make chia egg by combining chia seeds with 1.5 tbsp water and let sit while assembling the rest of ingredients
3. Melt the vegan butter in a microwave safe bowl for 25-30 second
4. In a large bowl, add melted vegan butter, brown sugar and granulated sugar and combine
5. Add baking soda, vanilla extract, salt, and chia egg and combine
6. Add spelt flour, oats and water and mix well
7. Last fold in the chocolate chips
8. On a large baking sheet spoon the cookie mixture into 12 large cookies. Give them ample room to spread while cooking.
9. Cook fro 12-15 minutes depending on how you like your cookies. 12 minutes for chewy and 15 for more crispy.

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Save, share and follow @betterfoodguru for more easy recipes

This super easy blender pesto is perfect for pasta salad, savory toasts or on anything else you want the flavor to slap. It’s a great way to fool your peeps into eating some greens too!

RECIPE
Ready in 5 minutes
1/2 bunch dino kale
2 small cloves garlic
1 lemon juiced
3 tbsp olive oil
Small handful brazil nuts (or your fave nut)
1/2 tsp salt
2 tbsp nutritional yeast
Instructions:
Put everything in the blender and make it smooth

👚by @lacomidadejeremie 

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Head over to @lifeextension blog through the link in my bio and while you are there get $5 off your supplements order with code GURU5 at checkout!

https://www.lifeextension.com/wellness/recipes/best-gluten-free-snacks-recipes

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RECIPE:
Serves 4
Ready in 15 minutes
Ingredients:
For Croutons 
2 cups ciabatta bread cut in cubes
1 tbsp olive oil
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1 pinch salt and pepper
For Salad:
2 romaine hearts chopped
2 bell peppers sliced
1/4 red onion sliced
1/2 cup black olives
6 oz vegan pepperoni
8 artichoke hearts sliced
20 cherry tomatoes halved
1 Persian cucumber sliced
1/2 cup VEGAN mozzarella 
For Dressing
3 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp Italian seasoning
1 small clove garlic
1 pinch salt and pepper
Instructions:
1.Preheat oven to 400. Toss bread cubes in oil, garlic powder, Italian seasoning, salt and pepper. Bake for 10 minutes until crisp on the edges.
2.Make Dressing by blending in a small blender oil, vinegar, Italian seasoning, maple syrup, garlic and salt until well combined. Reserve.
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Tag your ranch lovers and follow @betterfoodguru for more

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RECIPE
Makes about 2 cups
1.5 cups plain vegan yogurt
1 tsp pure maple
1 tsp vinegar
1 pinch salt
Copious black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 tbsp chopped fresh herbs (combo of dill, parsley, cilantro and mint)
Instructions:
-Add yogurt, maple and vinegar to a bowl and mix until combined
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Save and share this healthy-ish vegan treat and follow @betterfoodguru for more

These  air-fried cheesy broccoli balls are the perfect way to eat your broccoli. They are crispy and golden on the outside and soft and cheesy on the inside. These are not your normal fried treat,  they have hidden goodies like chickpeas and broccoli that make them actually pretty good for you. Don’t tell anyone, and watch them gobble them up with abandon. Serve them with some ranch and enjoy those happy faces.

RECIPE 
Cook: air-fry for 12 minutes
Makes 17-20 balls
Ingredients for balls:
1 cup whole wheat Panko
1 tbsp ground flax
4 cups broccoli blanched and chopped small
1 cup vegan cheddar cheese
1/2 cup vegan parmesan cheese
3 tbsp nutritional yeast
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
15 oz chickpeas drained (reserve aquafaba) and mashed
For coating:
1 cup whole wheat Panko
1 cup chickpea flour
Aquafaba from 1 can chickpeas

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RECIPE
* 3 Persian Cucumbers chopped
* 1 cup Plain Vegan Yogurt
* ½ cup Vegan Sour Cream
* 1 clove garlic minced
* ½ tsp salt
* 1 tsp maple syrup
* 1 tsp italian seasoning blend
* 1 tsp fresh parsley chopped
* 1 lemon squeezed
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* Chill and eat within 3 days.

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https://betterfoodguru.com/vegan-cucumber-yogurt-sauce/

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Save,share and follow @betterfoodguru for more easy recipes

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RECIPE
Makes 8 pitas
Ready in about 30 minutes
(Needs 2 hours to proof)
FOR PITA
* 1 cup warm water
* ½ cups flour 
* 2 tsp activated dry yeast
* 1 tsp turbinado sugar
* 1 tsp salt
* 2 tsp olive oil
FOR SEASONING
* 1 tbsp smoked paprika
* 3 tbsp olive oil extra virgin
*  tsp garlic powder
* 1 tsp italian seasoning

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https://betterfoodguru.com/fluffy-homemade-pita-bread/

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Save, share and follow @betterfoodguru for more plant-based recipes

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What you need:
-Black Lentils 
-Quinoa
-Red Cabbage
-Parsley
-Persian Cucumbers
-Cherry Tomatoes
-Zuchinni
-Extra Virgin Olive Oil
-Lemon
-salt and pepper
Instructions:
-Boil the lentils until soft (about 25 minutes) drain, rinse with cold water and drain again. 
-Cook the Quinoa according to the package and let cool
-Chop the parsley, cabbage, cucumbers, tomatoes and grate the zuchinni
-In a bowl add the lentils, quinoa, and chopped veggies and herbs.
Drizzle the olive oil, squeeze the lemon, add salt and pepper then mix until well combined.

For the full printable recipe click the link in my instagram bio or google Betterfoodguru Quinoa and Lentil Tabbouleh

https://betterfoodguru.com/quinoa-and-lentil-tabbouleh-salad/(opens in a new tab)

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Save and Follow @betterfoodguru for all the hearty salads

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This one is live on my blog for printing along with tons of other seasonal faves.
Go through the link in my bio or search google Betterfoodguru Easy Kale and Quinoa Salad

 https://betterfoodguru.com/easy-kale-and-quinoa-salad/

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Save, Share and Follow @betterfoodguru for more

This Indian inspired split chickpea dal is hearty, spicy and full of flavor. It’s perfect for #turmerictuesday! The weather is changing and making me crave all the cozy comfort food HBU?

RECIPE
Serves: 7
Ready in 1 hour
2 tbsp olive oil
1 pound chana dal
3 cloves garlic minced
1 onion chopped
2 tbsp chopped ginger
1 tsp garam masala
 2 tsp turmeric
2 tbsp cumin seeds
1 tsp black mustard seeds
1/2 tsp chili flakes
1 tsp smoked paprika
2 dried chiles
1 tsp salt
1 tsp coriander
3 tbsp tomato paste 
1 cup chopped cilantro

1. Soak 1 lb chana dal 1-3 hours, then rinse and drain. Put in a large pot with water about three inches above bean level and bring to a boil with 1 tsp garam masala and 2 tsp turmeric. Boil until soft around 30 minutes. 
2. In a skillet heat 1 tbsp olive oil and saute garlic, ginger and onion until browning
3. Move aromatics to one side to make room and add 1 tbsp more oil to the hot pan to “temper spices. Add cumin seed, black mustard seeds and chili flakes and cook 2 minutes until you can smell all spices toasting and then stir into aromatic mixture.
4.  Add then add tomato paste and cook for 5 mins, stirring often to caramelize then set aside off heat until chana dal are soft.
5. When dal are soft and you can squish one between your fingers, add spiced skillet contents, coriander, smoked paprika and chiles, then stir well, bring to a boil then reduce heat and simmer 15 mins until thick. Finish with cilantro.
6. Garnish with more cilantro, black pepper and chili flakes. Eat with rice and vegetables.

#veganindianfood #veganrecipes #cookingvideos #ugccreator #shortreels #reeloftheday #eating #plantbasedfoods #vegancomfortfood #veganindianfood #dal #vegansoups #spices #recipeshare
    ETHIOPIAN BERBERE SPICED LENTILS Follow @betterfo ETHIOPIAN BERBERE SPICED LENTILS

Follow @betterfoodguru for more easy and frugal vegan meals

This is inspired by the incredible food from Ethiopia. If you have never tried it, run to your local Ethiopian restaurant and try a variety platter of incredible dishes that are full of distinct flavors and textures that will have you smitten like me. 

This is one of BFG’s most saved and shared recipes and I finally made it into a reel!!🎉
I have not made this recipe in a minute and it came out much spicier than before. Originally I used @mccormickspice spice berbere and this time I used @frontiercoop which was way spicier! 
It was so delicious but very spicy! Be careful🔥

RECIPE
Yield: 6-8
Ready in 35 minutes
Ingredients:
2 cup dry split red lentils
5 cups water
4 garlic cloves minced
1  onion diced
1 teaspoon olive oil
2 cups tomatoes, chopped
4 tablespoons berbere spice 
1/2 tsp cayenne pepper
1 teaspoon salt
2 tablespoons tomato paste

Full printable recipe on Betterfoodguru.com through link in bio or google

https://betterfoodguru.com/ethiopian-berbere-spiced-lentils/

#berberespice #eating #cooking #letscookvegan #lentils #veganrecipes #vegancomfortfood #globalflavors #ethiopianinspiredmeal #makeitdelicious #veganfoodphotographer #ucg #foodie
    CRISPY CAULIFLOWER SALAD Save and follow @better CRISPY CAULIFLOWER SALAD 

Save and follow @betterfoodguru for easy plant-based recipes 

This is a delicious and easy alternative to potato or pasta salad. You only need 20 minutes and a handful of ingredients for this flavorful and filling salad. Try it and thank me later.

Serves 2
Ready in 20 mins
Ingredients:
1 large cauliflower cut in florets
1 tbsp olive oil
1 tbsp curry powder
1/4 tsp salt
1/4 red onion diced
1/4 cup chopped cilantro
3 tbsp vegan mayo
1 lemon juiced
1 pinch lemon
1 tsp maple syrup
* mix cauli, spices and oil in a bowl then air fry for 12 mins at 400 until crispy then let cool
*make dressing by combining vegan mayo, lemon, salt, and maple syrup
*add air-fried cauli, dressing, onions and cilantro to a bowl and mix well
*eat as is for a quickie meal or filling snack or as a side to your favorite proteins

#cauliflower #easyrecipes #recipereels #recipeoftheday #lowcarbrecipes #fitnessrecipes #veganfood #cauliflowersalad #saladsofinstagram #saladqueen #ugccreator #foodvideography #recipedeveloper
    GF CHICKPEA PATTIES Save this one and follow @bet GF CHICKPEA PATTIES

Save this one and follow @betterfoodguru for all the easy plant-based goodies

These patties are the perfect companion to the TAHINI SALAD from my last reel. These are crispy on the outside and chewy on the inside, slightly spicy and super tasty. The have falafel as their inspiration but they are way simpler to make using canned chickpeas and oats. BONUS since they are air-fried they are practically oil-free

Makes 4
Prep:10 minutes
Cook: air-fry 15 minutes
Ingredients:
1 can chickpeas drained. Reserve 1/2 cup aquafaba.
3/4 cup gf oats 
1/2 tsp salt
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp ground cumin
1 jalapeno diced 
2 tbsp parsley chopped
Olive oil spray
Instructions:
1. Make Oat Flour by blitzing gf oats in a food processor or blender.
2. In a large mixing bowl add chickpeas and mash with a fork or potato masher 
3. Add smoked paprika, salt, garlic powder, cumin and oat flour and mix. Then add parsley, jalapeño and aquafaba and mix until a sticky meatball like texture forms.
4. Form mix into 4 patties.
5. Spray with olive oil and air fry for 12-15 minutes at 390 degrees until crispy on the outside.
6. Eat on a gf bun, pita or wrap of your choice with Tahini Salad.

#airfryer #easyrecipes #glutenfree #falafel #chickpearecipes #eatingwell #veganchefs #ugc #foodies #sandwiches 
#recipeoftheday #easydinner #vegansandwich
    TAHINI SALAD This 6 ingredient salad condiment is TAHINI SALAD

This 6 ingredient salad condiment is the perfect addition to any sandwich, burger or wrap. It’s super fresh and so creamy thanks to my favorite tahini from @mightysesameco (AD)

You are going to love this Middle Eastern inspired recipe because it is delicious, quick to make and so versatile. Next time you are at the market look for the cute @mightysesameco squeeze bottle. Their yummy tahini is always organic, runny not cakey and has just ONE ingredient, sesame seeds.

Save and follow @betterfoodguru for part 2 of this recipe GF Chickpea Patties that are a match made in heaven with Tahini Salad.

RECIPE:
Tops 6 sammies
Ready in 10 minutes
Ingredients:
2 cups tomatoes chopped
2 Persian cucumbers
¼ red onion diced 
1/4 cup chopped parsley
1/4 cup sesame tahini
1 lemon juiced
3 tbsp water
Pinch salt
How to:
Put tomatoes, cucumbers, onions and parsley in a medium sized mixing bowl.
Drizzle with lemon juice, tahini, salt, and water. Mix until well combined
Use to top Gluten Free Chickpea Patties like I did or your favorite falafel or burgers.

#mightysesametahini #mightysesameco #tahinirecipe #tahini #middleeasternfood #tahinisalad #easyrecipe #quickdinners #ugc #makeitdelicious #wellandgoodeats #wholefoods #wegmans #cleaneating #veganblogger #saladqueen

https://betterfoodguru.com/tahini-salad/
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