These tahini brownies are deliciously fudgy and rich. they’re the perfect afternoon snack or after dinner dessert with a large scoop of ice cream. we love to make a big batch and freeze them for busy days.

ingredients
5 ½ tablespoons of cacao powder
300g coconut sugar
200g plain flour, we use gluten-free flour
7 tablespoons of coconut oil
4 heaped tablespoons of tahini, be sure to use a creamy tahini like belazu
200ml almond milk
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
pinch of sea salt
method
preheat the oven to 180c (350f), fan setting.
in a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
melt the coconut oil in a small bowl over a low heat.
once melted, add the coconut oil, tahini and almond milk and mix well.
pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
once cooked, remove from the oven and leave to cool before cutting into brownies. tip: we also like to drizzle a little extra tahini and a sprinkle of sesame seeds over the top.

Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Ingredients
5 ½ tablespoons of cacao powder
300g coconut sugar
200g plain flour, we use gluten-free flour
7 tablespoons of coconut oil
4 heaped tablespoons of tahini, be sure to use a creamy tahini like Belazu
200ml almond milk
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
Pinch of sea salt
method
Preheat the oven to 180C (350F), fan setting.
In a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
Melt the coconut oil in a small bowl over a low heat.
Once melted, add the coconut oil, tahini and almond milk and mix well.
Pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
Once cooked, remove from the oven and leave to cool before cutting into brownies. Tip: we also like to drizzle a little extra tahini and a sprinkle of sesame seeds over the top.
these tahini brownies are deliciously fudgy and rich. they’re the perfect afternoon snack or after dinner dessert with a large scoop of ice cream. we love to make a big batch and freeze them for busy days.

These tahini brownies are deliciously fudgy and rich. they’re the perfect afternoon snack or after dinner dessert with a large scoop of ice cream. we love to make a big batch and freeze them for busy days.

ingredients
5 ½ tablespoons of cacao powder
300g coconut sugar
200g plain flour, we use gluten-free flour
7 tablespoons of coconut oil
4 heaped tablespoons of tahini, be sure to use a creamy tahini like belazu
200ml almond milk
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
pinch of sea salt
method
preheat the oven to 180c (350f), fan setting.
in a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
melt the coconut oil in a small bowl over a low heat.
once melted, add the coconut oil, tahini and almond milk and mix well.
pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
once cooked, remove from the oven and leave to cool before cutting into brownies. tip: we also like to drizzle a little extra tahini and a sprinkle of sesame seeds over the top.

These tahini tomatoes on toast are the perfect meal to make when you want something a little more special that you can pull together quickly. The tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.

Ingredients
2-4 slices of bread
200g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
2 tablespoons of olive oil
2 tablespoons of nutritional yeast
1 tablespoon of smooth tahini
large handful of coriander, roughly chopped
juice of 1 lime
pinch of salt
pinch of pepper
pinch of chilli flakes
method
Roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, Coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
Once ready to enjoy, toast the bread.
Spoon the tomato mixture on top of the toast and sprinkle with a pinch of pepper and some chilli flakes.

These tahini tomatoes on toast are the perfect meal to make when you want something a little more special that you can pull together quickly. the tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.

ingredients
2-4 slices of bread
200g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
2 tablespoons of olive oil
2 tablespoons of nutritional yeast
1 tablespoon of smooth tahini
large handful of coriander, roughly chopped
juice of 1 lime
pinch of salt
pinch of pepper
pinch of chilli flakes
method
roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
once ready to enjoy, toast the bread.
spoon the tomato mixture on top of the toast and sprinkle with a pinch of pepper and some chilli flakes.

These tahini brownies are deliciously fudgy and rich. they’re the perfect afternoon snack or after dinner dessert with a large scoop of ice cream. we love to make a big batch and freeze them for busy days.

ingredients
5 ½ tablespoons of cacao powder
300g coconut sugar
200g plain flour, we use gluten-free flour
7 tablespoons of coconut oil
4 heaped tablespoons of tahini, be sure to use a creamy tahini like belazu
200ml almond milk
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
pinch of sea salt
method
preheat the oven to 180c (350f), fan setting.
in a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarb, baking powder and salt until there are no lumps.
melt the coconut oil in a small bowl over a low heat.
once melted, add the coconut oil, tahini and almond milk and mix well.
pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
once cooked, remove from the oven and leave to cool before cutting into brownies. tip: we also like to drizzle a little extra tahini and a sprinkle of sesame seeds over the top.

Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “