July 28, 2013 § Leave a comment
In the ongoing saga that is my son’s health we are now removing all nuts. This is a tragedy as we all love them in our house. However, as with all restrictions, it’s also an excuse to get creative. This is a halva-like spread using tahini (I know sesame seed allergies are not uncommon, so sorry to those who can’t have sesame) which is a great source of calcium, and to bump up the nutritional value I added chia seeds and flaxseed, both great sources of omega-3, and dates as the sweetener as they are healthier than any other according to Dr Greger (you can use something else but you might need to adjust the ratios if you do – and yes it does need sweetener or the tahini is too bitter).
You can make your own tahini by grinding sesame seeds but to keep things simple I just used some of the bought stuff.
As for Roman’s health issues (poor digestion, chronic cough, low immunity), we have completed a raft of tests and will be sitting down with his lovely (vegan) doctor on Thursday to go over everything and hopefully formulate a plan. I will share what I learn.
Superseed Spread (nut free, gluten free, vegan, soy free)
3 heaped tbsp tahini
1/2 tbsp chia seeds
1/2 tbsp flaxseed
1/4 cup very soft dates (medjool)
Pinch salt (optional)
Grind the chia and flaxseed together in a coffee or spice grinder. On a plate, mash the dates with a fork until it makes a paste. In a bowl, combine tahini, ground seeds, salt and date paste and mash together with a fork until completely combined.
Use to spread on crackers, bread, toast, muffins, or dollop on muesli or porridge. Store in a clean jar in the fridge. You can double the recipe if you’d like more – this recipe makes about half a cup.
You could also add some cacao/cocoa powder to make a chocolate version – unfortunately this is another banned ingredient for us right now.