Here's a small secret about me. I am obsessed with tahini, and I can think of ways to include it in pretty much any type of meal - breakfast, dinner, snacks... and yes, also in desserts.
When you sweeten tahini, you basically get halva - so delicious! And, aside from being tasty, tahini is high in healthy fats and protein, and offers a nice boost of calcium, magnesium, and iron.
So here's a really simple halva cake, that is rich in nutrients and low glycemic, to help keep blood sugars stabilized and avoid that familiar post-dessert sugar crash.
Recipe: Halva cake
1 cup almond flour
¾ cup buckwheat flour (or brown rice flour)
¼ tapioca flour
1 ½ tsp baking powder
1 tsp cinnamon
¾ cup coconut cream
½ cup tahini
½ cup maple syrup (the real stuff, or you can use silan)
Preheat oven to 180°C. Grease a loaf pan with coconut oil.
In a large bowl, combine all dry ingredients (flours, baking powder, cinnamon).
In a separate mixing bowl, mix together all wet ingredients (eggs, coconut cream, tahini, maple syrup).
Pour the wet into the dry and mix together just until combined. Then transfer the batter to the loaf pan.
Place the loaf pan in the oven and bake for 25-35 min., until a toothpick inserted in the middle comes out dry.