- For the tahini:
- 150 g sesame seeds
- 2 T grapeseed oil
- For the tumbles:
- 3 cups Rice Krispies
- 1⁄2 cup tahini
- 1⁄2 cup maple-flavoured syrup or honey
- 1 t vanilla paste
- 40 g sesame seeds
To make the tahini, toast the sesame seeds in a dry pan over a medium heat, stirring often, until light golden. Tip onto a plate to cool.
Process the seeds in a food processor for 3 minutes until they form a crumbly paste. Add the oil and process for 2 minutes until it forms smooth, thick paste.
To make the tumbles, mix 1⁄2 cup tahini with the remaining ingredients with your hands and roll into balls. Place onto a baking tray and leave to set in the fridge.
Store any leftover tahini in a jar for up to a month.
Cook's note: Step aside peanut butter, tahini’s the flavour on everyone’s lips, whether drizzled over falafel or in dressings and bakes. Tahini paste, made from ground toasted sesame seeds, is extremely versatile. Ottlenghi will tell you it’s “a harmonious match with roasted vegetables, grilled oily fish or barbequed meat”, and it is, but we fancy it in Abi’s nostalgic Rice Krispie tumbles.