Tirza
01-29-2010, 02:17 PM
Oh wow, yummy yum yum! I just had an idea for this recipe posted by Sirova. I thought I'd put it in a separate posting so it wouldn't get lost. Here's her original post:
http://www.rawfoodtalk.com/showthread.php?p=588684#post588684
Chia seeds are an amazing source of calcium, a mineral which can be a little hard to get in sufficient quantities on a raw food diet. Add to that sesame seeds, and you've got more bioavailable calcium than virtually anyone would get in a bowl of dairy and cooked cereal! This is one of my favorite chia pudding recipes :)
Ingredients
- 1/2 cup sesame seeds
- 1 1/2 cups water
- 2-4 T agave nectar
- 1-inch vanilla bean
- 1/4 cup chia seeds
- 1/4 t cinnamon
Directions
- Blend the sesame seeds, water, agave, cinnamon and vanilla until smooth. Strain through a nut milk bag. Sesame seeds can be a bit bitter on their own, but as the chia seeds absorb the strained liquid, the pudding will be creamy and mellower.
- Stir the chia seeds in the sesame milk. Drink right away, or set aside until thickened.
My taste buds started working after I added my comment to her post. I thought I'd like to make it, but I wondered how it would work with tahini. You know-the instant option like when you use cashew butter and water to whip up some cashew milk on the spot?
So then I started thinking, hmmm-tahini, which led me to thinking of Halvah. I have loved that stuff since I was a kid, but got turned off when someone told me it had egg whites in it. I'm still not sure if that's true.
I used the same measurements posted by Sirova, except, I only used 1/4 c. tahini instead of 1/2 c. of sesame seeds. I figured I wouldn't have to worry about straining then, since tahini is already a paste. For my first try I added the higher measurement of sweetener and left out the cinnamon. I just added the unsoaked chia seeds right in with the whole thing. Then I put it through 2 cycles in my KTec. Probably 1 cycle would have done it, but 2 made it warm.
Halvah! Yes! It really reminds me of the taste of Halvah. When it gets cold, I imagine it will even more. We'll see how firm it gets too after it cools. It is very smooth - the chia blended up really well, but even if there is a little bit of a grit to it, that too is just like Halvah.
I am now going to make another batch with chocolate, and after they are both chilled, I'll swirl them together lightly to make it like marbled Halvah (or just plain chocolate).
Thanks for the inspiration, Sirova!
http://www.rawfoodtalk.com/showthread.php?p=588684#post588684
Chia seeds are an amazing source of calcium, a mineral which can be a little hard to get in sufficient quantities on a raw food diet. Add to that sesame seeds, and you've got more bioavailable calcium than virtually anyone would get in a bowl of dairy and cooked cereal! This is one of my favorite chia pudding recipes :)
Ingredients
- 1/2 cup sesame seeds
- 1 1/2 cups water
- 2-4 T agave nectar
- 1-inch vanilla bean
- 1/4 cup chia seeds
- 1/4 t cinnamon
Directions
- Blend the sesame seeds, water, agave, cinnamon and vanilla until smooth. Strain through a nut milk bag. Sesame seeds can be a bit bitter on their own, but as the chia seeds absorb the strained liquid, the pudding will be creamy and mellower.
- Stir the chia seeds in the sesame milk. Drink right away, or set aside until thickened.
My taste buds started working after I added my comment to her post. I thought I'd like to make it, but I wondered how it would work with tahini. You know-the instant option like when you use cashew butter and water to whip up some cashew milk on the spot?
So then I started thinking, hmmm-tahini, which led me to thinking of Halvah. I have loved that stuff since I was a kid, but got turned off when someone told me it had egg whites in it. I'm still not sure if that's true.
I used the same measurements posted by Sirova, except, I only used 1/4 c. tahini instead of 1/2 c. of sesame seeds. I figured I wouldn't have to worry about straining then, since tahini is already a paste. For my first try I added the higher measurement of sweetener and left out the cinnamon. I just added the unsoaked chia seeds right in with the whole thing. Then I put it through 2 cycles in my KTec. Probably 1 cycle would have done it, but 2 made it warm.
Halvah! Yes! It really reminds me of the taste of Halvah. When it gets cold, I imagine it will even more. We'll see how firm it gets too after it cools. It is very smooth - the chia blended up really well, but even if there is a little bit of a grit to it, that too is just like Halvah.
I am now going to make another batch with chocolate, and after they are both chilled, I'll swirl them together lightly to make it like marbled Halvah (or just plain chocolate).
Thanks for the inspiration, Sirova!