Roasted Apple-tahini Smoothie With Cinnamon and Sesame Seeds
I chose to make this smoothie vegan and call it a healthy snack or quick meal option. You can cheat and use Greek (or other) honey, preferably raw, in place of maple syrup. It does call for a little sugar, in addition to calcium-packed tahini and sesame seeds, brown sugar surprisingly is also a rich source of calcium and potassium.
PREP TIME 15 minutes
COOK TIME 20 minutes
SERVES 2 people
Ingredients
- 4 apples of choice Granny Smith, Fuji, or McIntosh, peeled, cored and cut into 1-inch (2½-cm) chunks
- 2 Tbsp brown or unprocessed sugar
- 1 scant tsp cinnamon
- Pinch of sea salt preferably Greek
- 1 cup Greek yogurt
- 3 Tbsp tahini
- 2 Tbsp fresh mint chopped
- 1 cup ice cubes
- 1 Tbsp Greek honey or maple syrup
- Toasted sesame seeds crushed, for serving (optional)
- 2 or 4 strawberries halved or quartered (optional)
Instructions
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Preheat oven to 400°F (200°C). Toss the apple chunks with sugar, cinnamon and a pinch of salt on a parchment-lined rimmed baking sheet. Let sit for about 5 minutes, until sugar dissolves. Toss the apples on the baking sheet. Roast, tossing halfway through, until the apple chunks are soft and juicy, about 15 to 20 minutes. Remove from oven and let cool.
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Transfer three-quarters of the apples to a blender. Add the yogurt, tahini, mint, and 1 cup of ice cubes. Pulse until smooth. Using a metal spoon, smash the remaining apples to a jammy consistency.
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Divide smoothies and strawberries among glasses and top with sesame seeds, if using.