Roasted Apple Tahini Smoothie with Maple Syrup, Cinnamon and Sesame Seeds

No ratings yet

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.

No ratings yet

Roasted Apple Tahini Smoothie with Maple Syrup, Cinnamon and Sesame Seeds

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings people

Recipes

Prep Time 15

Cook Time 20

Servings people

Recipes

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

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.
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.
Divide smoothies and strawberries among glasses and top with sesame seeds, if using.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.