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.
- 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.