Grain-Free Tahini Granola

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Grain-Free Tahini Granola

By

Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

Yield

6

Rating

—

Ingredients

3 cups mixed raw nuts, such as pistachios, pecans, walnuts, and/or almonds

1 cup unsweetened coconut flakes

¼ cup pure maple syrup

¼ cup tahini

2 Tbsp. extra-virgin olive oil

1¼ tsp. kosher salt

½ tsp. ground cardamom or cinnamon

Instructions

Step 1

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and coconut in a large bowl. Whisk maple syrup, tahini, oil, salt, and cardamom in a medium bowl until combined. Pour tahini syrup over nut mixture and toss with a spatula until evenly coated. Scrape onto prepared sheet. Bake granola, tossing and rotating sheet from front to back every 10–15 minutes, until golden brown, 30–35 minutes total.

Step 2

Let cool on baking sheet (granola will crisp as it cools), about 20 minutes. Break into pieces before serving.

Step 3

Do Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.

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Grain-Free Tahini Granola

By

Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

Yield

6

Rating

—

Ingredients

3 cups mixed raw nuts, such as pistachios, pecans, walnuts, and/or almonds

1 cup unsweetened coconut flakes

¼ cup pure maple syrup

¼ cup tahini

2 Tbsp. extra-virgin olive oil

1¼ tsp. kosher salt

½ tsp. ground cardamom or cinnamon

Instructions

Step 1

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and coconut in a large bowl. Whisk maple syrup, tahini, oil, salt, and cardamom in a medium bowl until combined. Pour tahini syrup over nut mixture and toss with a spatula until evenly coated. Scrape onto prepared sheet. Bake granola, tossing and rotating sheet from front to back every 10–15 minutes, until golden brown, 30–35 minutes total.

Step 2

Let cool on baking sheet (granola will crisp as it cools), about 20 minutes. Break into pieces before serving.

Step 3

Do Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.

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Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

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Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

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By Shilpa Uskokovic

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Greek fennel and leek pie (marathopita)

By Alexandra Harris

Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.

1 hr 35 min

Creamy Dragon Fruit Smoothie Bowl

By Minimalist Baker

Creamy dragon fruit smoothie bowl ready in 5 minutes with 5 ingredients! Wholesome, creamy, nutrient-packed, and the perfect healthy breakfast or snack!

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Lebanese Lentil Soup

By Kaumudi Marathé

Learn how to make adas bi hamoud, a tangy, aromatic, and comforting Lebanese lentil and lemon soup made with brown lentils, cumin, Swiss chard, and fresh lemon juice.

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15-Minute Creamy Tomato Soup (Vegan)

By J. Kenji López-Alt

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