Step up your breakfast game with tahini toast. A mix of sweet fruit and earthy sesame flavours pairs beautifully with fresh greens.
Tahini is high in monounsaturated and polyunsaturated fats. Studies have shown that consuming these types of fats can lower harmful cholesterol levels as well as lower the risk of and stroke.
The calcium and magnesium in tahini may also work to decrease blood pressure naturally.
Lignans, tahini, have a similar structure to estrogen. The sesamin and sesamol lignans in tahini can bind to estrogen receptors, which may protect against hormone-related cancers.
One review of existing studies showed that magnesium boosts bone mineral density in the neck and hip.
The high magnesium content in tahini is beneficial for healthy bones. Adequate magnesium intakes are associated with a greater bone density and have been effective in decreasing the risk of osteoporosis in postmenopausal women.
One review of existing studies showed that magnesium might boost bone mineral density in the neck and hip.
The oil in tahini may separate during storage, which is completely normal. This can be stirred back in on serving. To avoid having to stir tahini before use, trying storing it upside down in the refrigerator.
- 4 slices of sourdough or rustic bread
- 1/2c tahini
- 1 ripe peach or 2 plums, sliced thinly
- 1 tsp (5 ml) toasted white sesame seeds
- 1 tsp (5 ml) black sesame seeds
- Flaky sea salt like Maldon salt
- 1/4 cup (60 ml) micro greens or herbs
- Toast the bread to your preference. Divide the tahini between the 4 slices of toast and spread the tahini evenly over the toasts.
- Slice the fruit into thin slices, and fan the slices over the toasts.
- Divide the micro greens between the 4 toasts, and sprinkle with a pinch of flaky sea salt.
- Top each slice with the black and white sesame seeds.
- Cut the toasts into 2 or 4 pieces and serve immediately.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.