tahini Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg tahini Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/ https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/#respond Thu, 05 Nov 2020 15:30:45 +0000 https://gffmag.com/?p=217029 Want perfection on a plate? Here it is: naturally sweet, gluten free roasted carrots, creamy-rich and savory tahini sauce, and a finishing sprinkle of mint, smoked paprika, and lemon zest.

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Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe

For visual flair, use young carrots with an inch of their greens still attached. 
Prep Time 20 minutes
Servings 4
Author Ben Mastracco

Ingredients

  • 2 pounds carrots ends trimmed
  • 3-1/2 tablespoons extra-virgin olive oil divided
  • Kosher salt and freshly ground pepper
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh mint optional
  • 1/2 teaspoon lemon zest

Instructions

  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the carrots in one layer, then brush them with 1-1/2 tablespoons of the olive oil. Season with 1/2 teaspoon salt, and pepper to taste. Roast until tender when pierced with a knife, 35 to 45 minutes.
  • Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil and the tahini, lemon juice, 1/2 teaspoon salt, and pepper to taste. Whisk with a fork until the sauce is the consistency of extra thick yogurt, adding 1 to 3 tablespoons of water, to thin, if needed.
  • Transfer the carrots to a platter. Drizzle half the tahini sauce over the carrots, then garnish with the smoked paprika, fresh mint, and lemon zest. Serve with the remaining tahini sauce on the side.
]]> https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/feed/ 0 Vegan, Gluten-Free Salted Tahini Chocolate Chip Oatmeal Cookies Gluten-Free Recipe https://gffmag.com/vegan-salted-tahini-chocolate-chip-oatmeal-cookies-gluten-free-recipe/ https://gffmag.com/vegan-salted-tahini-chocolate-chip-oatmeal-cookies-gluten-free-recipe/#comments Tue, 12 Mar 2019 14:37:10 +0000 https://gffmag.com/?p=217885 Read More]]> These chewy, gluten-free tahini chocolate chip cookies have a rich, buttery flavor, while earthy oat flour and rolled oats add a bit of heft. Studded with bittersweet chocolate and flecked with flaky salt, these vegan gluten free cookies are just the things to enjoy with a glass of cold almond milk.

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Vegan Salted Tahini Chocolate Chip Oatmeal Cookies Gluten-Free Recipe

MAKES 10 LARGE COOKIES Small changes make a big difference here, so be sure to measure the ingredients carefully. You can have the batter mixed by the time the oven preheats and then it’s just minutes to cookie bliss. These cookies are best the day they’re baked but will keep up to 3 days airtight at room temperature.
Author Alanna Taylor-Tobin

Ingredients

  • 1/2 cup tahini (we like Sadaf brand)
  • 1/4 cup plus 3 tablespoons maple syrup, preferably Grade A dark
  • 3 tablespoons extra-virgin coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup gluten-free oat flour
  • 3 tablespoons sweet white rice flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup gluten-free old-fashioned rolled oats (we like Zego)
  • 3 ounces coarsely chopped bittersweet chocolate, preferably 65% to 70% cacao mass, plus more for the tops
  • Flaky sea salt, for sprinkling

Instructions

  • Position a rack in the upper third of the oven and preheat to 375ºF. Line two large baking sheets with parchment paper.
  • In a large bowl, stir together the tahini, maple syrup, coconut oil, and vanilla. Sift in the oat flour, rice flour, baking soda, and fine sea salt and stir to combine. Stir in the oats and chocolate.
  • Scoop dough balls 1 inch in diameter (about 3 tablespoonfuls or a 24 spring-loaded ice cream scoop) onto the prepared baking sheets, spacing them 2 to 3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky sea salt. Bake one baking sheet at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8 to 10 minutes. Slide the cookies, parchment and all, off of the baking sheet and onto a cooling rack to stop the baking. Repeat to bake and cool the remaining cookies. Enjoy warm or let cool completely.

Photography Alanna Taylor-Tobin

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