Tahini and Honey Toasts are an easy and energy-packed breakfast, or a healthy dessert. Read on, or jump straight to the recipe, HERE..
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.
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!
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.
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?
- 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
- Toast bread. Smear with tahini. (Not too much.) Drizzle honey, to taste. Top with pomegranate seeds if you feel like it. DEVOUR.
I see dessert for breakfast. Love tahini on toast!
I love recipes that double as either — a sweet breakfast, or a light dessert! This one definitely fits the bill.
Num, num, yummmm!
Heheh, couldn’t have said it better, Ellen!
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
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.
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!
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.
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.
Thanks, mum! I’ll have to learn to make it so we can enjoy it again. :)