Tahini and Honey Toasts

Tahini and Honey Toasts are an easy and energy-packed breakfast, or a healthy dessert. Read on, or jump straight to the recipe, HERE..

Tahini and Honey Toasts | Will Cook For Friends

I have always had a special place in my heart for slices of bread slathered in peanut butter and honey… but recently, I’ve been finding them a little too sweet for my liking. I definitely go through phases where sometimes I have a sweet-tooth, other times not so much, and this is one of those times when most sweets just feel like too much for me.

So one morning, instead of peanut butter, I decided to try tahini… and I became instantly hooked.

All on it’s own, tahini is not especially pleasant. It’s really bitter, and has almost an astringent quality if you eat it plain. But mix it with a little honey, and magic happens.

Tahini and Honey Toasts | Will Cook For Friends
Tahini and Honey Toasts | Will Cook For Friends

When I was a kid, one of my favorite candies in the whole world was halva — a kind of fudge made from tahini. These toasts remind me of that in the best possible way. And since all they need is a little drizzle of honey to sweeten them, I feel like I can count this as a healthy breakfast… or dessert, or midnight snack.

Let’s be real here, I eat most of my breakfast foods at one in the morning.

Have you ever eaten halva? It was such a coveted treat for me growing up. Also, is it weird for a bagel shop to make the best halva ever? Because that’s where I got it as a kid, this amazing little place called Berry’s Bagels. They don’t make it anymore, and I’m starting to wonder if this whole memory is just a figment of my imagination.

(You remember this, right mom? Best. Halva. Ever.)

One of these days I’m going to learn to make halva from scratch and share it with you all. But in the meantime, these tahini and honey toasts are where it’s at!

Tahini and Honey Toasts | Will Cook For Friends

All you need for these tahini and honey toasts are tahini, honey, and (obviously) toast. But I like to take it a step further and add a smattering of pomegranate seeds on top.

I use tahini and pomegranate together in all kinds of savory dishes (like this roasted cauliflower, or these maple pomegranate glazed carrots) and I had a sneaking suspicion they would be delicious here, too.

Tahini and Honey Toasts | Will Cook For Friends

I have been known to be right about things from time to time.

Do you have a favorite topping for your morning toast? Mine changes depending on my mood, but tahini and honey are my current go-to. What’s yours?

5.0 from 2 reviews
Tahini and Honey Toasts
 
Prep time
Total time
 
Author:
Cuisine: easily made gluten-free
Serves: 1
Ingredients
Ingredients per toast -- multiply as needed:
  • 1 slice of bread, toasted (I used a whole grain sandwich bread this time, but whatever you like will work -- can be made gluten-free)
  • 1 TBSP tahini, or to taste
  • 1-2 tsp. honey, or to taste
  • 2-3 TBSP pomegranate seeds (arils) -- optional
Instructions
  1. Toast bread. Smear with tahini. (Not too much.) Drizzle honey, to taste. Top with pomegranate seeds if you feel like it. DEVOUR.
Notes
I haven't actually tried it this way, but if you wanted to make these vegan I bet they would be super yummy with a drizzle of good maple syrup in place of the honey!

tahini-honey-toasts-bite

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10 Responses to Tahini and Honey Toasts

  1. Christine | Vermilion Roots January 8, 2017 at 10:30 am #

    I see dessert for breakfast. Love tahini on toast!

    • Willow Arlen January 8, 2017 at 10:40 am #

      I love recipes that double as either — a sweet breakfast, or a light dessert! This one definitely fits the bill.

  2. Ellen January 8, 2017 at 10:35 am #

    Num, num, yummmm!

    • Willow Arlen January 8, 2017 at 10:40 am #

      Heheh, couldn’t have said it better, Ellen!

  3. Karlie January 8, 2017 at 12:21 pm #

    What a great combo I’m so intrigued to try! My favorite combo is PB banana and vegan cream cheese with berries.. so good xo

    • Willow Arlen January 8, 2017 at 2:38 pm #

      Oooh, that does sound good. Do you have a favorite brand of vegan cream cheese? I feel like I’ve tried a couple now (don’t remember which ones) and wasn’t happy with them.

  4. Aysegul Sanford January 9, 2017 at 8:48 am #

    Growing up in Turkey, helva (or as it is called here “halva”) was my favorite dessert. For every special occasion, my father would buy the pistachio helva made by Koska (the most popular brand for helva back home). As you put a slice of helva in your mouth, with big chunks of pistachios, it would melt in your mouth making you want more. To me, that moment was one of the biggest satisfactions of my life.
    Another big treat made with tahini was called “tahin-pekmez”. It was made with mixing tahini with grape molasses. You would spread it on a piece of bread and eat it just like PB&J. Still to this day, most people in the Middle East, have this as dessert during winter. One of the richest and decadent sweets you can imagine.
    What you have done here brought so many memories back. I hope you’ll succeed in making halva. Cheers!

    • Willow Arlen January 9, 2017 at 10:06 am #

      Thank you for sharing that memory, Aysegul! Your description of the helva melting on your tongue brought back my own childhood memories of it even stronger. It’s been years since I’ve had it, and now I’m more inspired than ever to seek it out. I’ve never heard of the tahin-pekmez, but I’ll have to see if I can make that as well, just so I can taste it. I’ve never had grape molasses before. Is it like pomegranate molasses, where the juice is concentrated into a thick syrup, or is it like regular molasses with grape juice mixed in?

      I’m so glad my post sparked some memories for you. Helva (or halva) is less-known here in the US, so it’s wonderful to hear that you have a similar fondness for it.

  5. The Mother January 9, 2017 at 8:21 pm #

    Yes, my dear, halva and Barry Bagels…..sweet memories of visiting the library with you and Kennan, then over to Barry’s!!!
    Can’t find it much anymore.

    • Willow Arlen January 10, 2017 at 12:18 am #

      Thanks, mum! I’ll have to learn to make it so we can enjoy it again. 🙂

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