Holy Halva!


I feel like I haven’t stopped eating crap since Halloween. It’s like I got the taste for sugar and I just can’t give it up. Tell me I’m not alone in this, the struggle is real! Lucky for me this halva recipe came into my life at just the right time. How I’ve never tried this sweet treat before, I don’t know, I’m obviously late to the party (not uncommon).

This simple mixture of tahini and cinnamon is so versatile! I made this recipe as a decadent sauce and used it like caramel with apples. Mind blown! I can’t wait to drizzle it over pancakes! 

Rachel suggests enjoying your halva with socca, a naturally gluten free and vegan flatbread made from chickpea. She found this simple recipe and added seasonal spices like nutmeg and cardamom to warm it up for the winter.

Sprinkle your halva smothered socca with pomegranates for a festive holiday party treat or just a simple snack at home (because we know you’re fancy on the inside).

Cinnamon Halva Spread / Holy Halva!

1 C. Tahini
1/4 C. Maple Syrup (use honey for a more traditional halva flavor)
1 tsp. cinnamon
pinch of salt

So simple, yet sinfully delicious. Mix tahini, maple syrup, cinnamon and salt together until fully incorporated. Tahini has a tendency to become thick pretty fast when mixed with other ingredients, so stir slowly and add a bit of almond milk if it gets too thick. You want this to be smooth enough to spread, but feel free to make this into a sauce consistency if you have plans for waffles or pancakes in the near future. This would be a killer syrup alternative!


Cinnamon Spiced Cream of Amaranth


Recently we got to talking about how difficult it can be to make creative and healthy breakfasts on those busy weekday mornings. Rachel came up with this simple and delicious recipe weeks ago but it just dawned on me how convenient (and versatile) this dish really is! Along the lines of porridge and oatmeal, this bowl of creamy amaranth is sweet enough to help wake you up and hardy enough to last you through the morning. It can be made ahead of time and stored in the fridge. When you’re ready, just warm it on the stovetop. We like adding a splash of coconut milk and a sprinkle of cinnamon on top because we’re fancy like that. 

Good to know // Ingredient Highlights


+Amaranth is naturally gluten free and has gained popularity as a grain but its really a seed! It has a long history that dates back to the Aztecs and is still eaten a number of ways today. Its no wonder really, since its high in protein, iron and fiber. 

+Among its many health benefits, the active component in Cinnamon, Cinnamaldehyde, has antifungal and antibacterial properties which may help fight bad breath and tooth decay. 

Cinnamon Spiced Cream of Amaranth

gluten-free, dairy-free, vegan
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4-6

1 cup amaranth
3 cups water
½ cup coconut milk
4 tablespoons maple syrup
pinch of salt
1 teaspoon ground cinnamon
1 vanilla bean, scraped (or 2 tsp. vanilla extract)

Combine amaranth, water, cinnamon and vanilla bean into a saucepan over medium heat, and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes or until all of the water in absorbed. Stir every once in awhile to make sure the amaranth does not stick to the bottom of the pan.

Remove from heat and stir in coconut milk and maple syrup, add to a blender and blend until creamy.