Oatmeal with Tahini Milk and Tahini Pancakes

1. 1 Sesame seeds 25 g
2. 2 Rolled oatspack 400 g ≈ $2.60 30 g
3. 3 Honey 7 g
4. 4 Dried apricotspack 200 g ≈ $3.80 7 g
5. 5 Wheat flour 40 g
6. 6 Sunflower oil 9 ml
7. 7 Raisinspack 200 g ≈ $2.40 7 g
8. 8 Salt 2 g
9. 9 Sugar 13 g
10. 10 Baking powder 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak 150 ml of tahini in hot boiled water for 15 minutes, then cool.

2. Blend the tahini and water with an immersion blender for 2 minutes, then strain through a fine sieve. Set aside the leftover tahini pulp (okhara).

3. Rinse the raisins⁷ and chop the dried⁴ apricots into small pieces.

4. Heat half the tahini milk until boiling, stir in rolled² oats, and cook for 5–7 minutes until tender. Remove from heat and stir in honey.

5. Mix the tahini pulp with flour, sugar, salt, and baking powder. Add 3–4 tablespoons of the remaining tahini milk and knead into a thick batter. Fold in the raisins⁷ and apricots, then let rest for 10 minutes.

6. Heat oil in a pan over medium heat. Spoon the batter into the pan and fry the pancakes for 2–3 minutes per side until golden brown.

7. Serve the oatmeal with pancakes and the remaining tahini milk.