Tahini and Olive Oil Granola

Dr. S purchased a cookbook recently, called Sababa by Adeena Sussman. It had an interesting take on granola that I really wanted to try. And it was definitely worth the effort.

The recipe calls for the addition of a generous amount of tahini paste, as well as date syrup and olive oil. The mixture was quite squidgy and I thought I had made a mistake.

Tahini Granola

But towards the end of the baking time, when everything is a deep golden brown, it starts to dry out. And then, after cooling, the clusters magically crisp up, ready to be mixed with dried fruit.

I really liked the slightly bitter flavor of this granola, and there’s no mistaking that it’s from the tahini. Highly recommended.

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