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  kirsten's tahini sauce

1-2 tbsp tahini
1-2 tbsp gluten-free flour
tin coconut milk or rice milk
black pepper
tamari or liquid amino acids
herbs and/or ground mustard seeds as required

1. Stir flour into tahini in small pan (if the tahini is thick you may need to add a little water)

2. Add coconut or rice milk a little at a time, over low heat, stirring continuously if sauce becomes lumpy or curdled, whisk until smooth

3. When sauce is required quantity and consistency, turn off heat

4. Add fresh chopped herbs and/or ground mustard seeds as required

Add black pepper and tamari or amino acids to taste

Contributed by:
Kirsten Chick (formerly Santry)

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