By the time this post is posted, I’ll be a married woman! I go through period of feeling incredibly excited, and then incredibly panicky at the thought of being with Florian till death do us part. Sure, I know what the statistics for divorce show but no one should ever consider that when getting married. I still think marriage is sacred and while I cannot wait to begin married life officially with Flo, there’s a little part of me that cannot imagine what it’ll be like to be with this one man the rest of my life.
I think that one of my greatest fear is the feeling of being trapped in a situation I cannot so easily extract myself from. And even having lived with Florian close to 2 years now, and pretty much knowing the kind of man he is, and vice versa, there’s still that teeny tiny shadow of ‘what if’. More than that, there is the excitement of all the life we will create together and that definitely outweighs everything else.
It’s Thursday, 27 September 2018, that I am writing this. I go home this afternoon and the next time I see Flo, it will be at church on Saturday, with me walking down the aisle and him, at the end, waiting for Dad to put my hands into his. Buuuuuut let me not get ahead of myself now. I’ll share some photos if I manage to gather some nice ones, and I’ll share about everything – where I got my gown from, whether I made my own wedding cake, how we have been blessed with so many helping hands etc after the wedding. Or rather, after our short trip to Hoi An with his family after our wedding.
SO. The real reason why I’m here is to share with you this latest recipe I made last week. Tahini is stupid expensive here in Singapore – the bottle I got my hands on cost me nearly $13 and I couldn’t bear to open it. Of course, that’s silly because I’d be wasting money if I didn’t open it at all so I finally did. But in order to savour the goodness of this sesame paste – I went for unhulled, I decided to make a smaller batch of these deliciously earthy brownies so I wouldn’t be using all the tahini up too quickly.
Now, tahini may take some getting used to for some, especially here in Asia where it’s not common. We have black sesame spread that’s more sweet and tastes nothing like tahini. And we have peanut butter of course. More recently, locals have been opening up to almond and cashew butter, but aside from tahini in hummus, there’s little exposure to the real, raw, goodness of it. Even for me, I remember not liking it at first taste, but eaten with some honey, Oh, my Lord! Delicious! I’ve not looked back since then.
These brownies are squidgy and have the unrivalled depth of flavour that only tahini can bring. I didn’t make it too sweet so the sesame paste was truly the star in every bite. The strawberries were really just there to add some prettiness to the overall look, and I finished with a sprinkling of sea salt just to highlight the sweet bitterness of the brownies. Feel free to swap them with raspberries and pistachios, or chocolate chips, or cashews might work well too. Honestly though, I think these taste perfect unadorned as well.
GF Tahini Brownies with Strawberries (Makes 1 6×6″ Square)
125g Dark Tahini
40g Coconut Sugar
40g Maple Syrup
14g Cocoa Powder
5g Coconut Flour
1/4 tsp Baking Soda
1/8 tsp Sea Salt
3 Fresh strawberries, sliced
Sea Salt, to sprinkle
- Preheat oven to 170 deg C and line a 6×6″ baking tin.
- Whisk together tahini, sugar, maple syrup and egg.
- Incorporate cocoa powder, coconut flour, baking soda and sea salt.
- Pour into baking tin and top with strawberry slices.
- Bake for 18min. Remove from oven and sprinkle with more sea salt.
- Allow to cool. Chill in fridge 2-3 hours before cutting.
Usually, I’m more than happy to share out my kitchen experiments but these are so good I’ve taken to freezing them and am steadily going through slice after slice every day. Just thaw them a few minutes or warm them up slightly before you eat them. It’s difficult to imagine that the ingredients that make up these brownies are wholesome because they taste pretty naughty to me. Speaking of which, I’m off to have another slice right now. Be back after the wedding! X