Apricots, and the easiest tahini bread ever
By Mercedes Kay Gold, CNP, CPT
Apricots are in season. Their sunshine color is heaps of holistic full-body happiness inside and out. Astounding apricots are a bounty of beta-carotene, converting in the body to vital vitamin A. Vitamin A is linked to eyesight and immune support.
Apricots may be small, but the sweet and slightly tart flavor is a tangy treat. Apricots are low in sugar and carbohydrates, but piles of potassium. With approximately 17 calories in each, apricots are a wow for weight management.
Apricots are astounding in summer salads, yogurt, cottage cheese, and as a cereal topper. For summertime fun time, grilled apricots are a perfect pork sidekick.
Apricot halves can be topped with camembert or goat cheese, chopped raw walnuts then baked and drizzled with honey. Serve alone as an all-star appetizer or on a bed of arugula for a splendid salad. Did I mention dehydrated apricots are a great add-on to raw nuts for snacking on-the-go. Save some apricots and spend the day with loved ones making jam for hostess gifts all winter long.
In the world of low carb, high protein and fabulous fats, I decided simplicity was best, adding awesome apricots to the easiest tahini bread ever. Tahini, a sesame seed paste, is plant-based perfection, super stocked with selenium and vitamin E. Tahini, Israel’s favorite condiment, is heart healthy with 50 per cent of the fats being monosaturated. Tahini is an incredible source of non-heme iron. This simple grain-free bread contains eggs, a simple sphere, but nutrient-dense. Yes, the bread contains the yolks. Don’t believe the rumors and say yes to the yellow for crazy choline, key to brain-boosting benefits.
Tahini bread with apricots
- ½ cup fresh apricots (4-6 plus one for slicing and decorating)
- 1 cup runny tahini
- 4 large eggs at room temperature
- 1/2 teaspoon sea salt
- 1 tsp aluminum-free baking soda
Directions:
- Preheat oven to 350 degrees F.
- Line a loaf pan with parchment paper.
- Whisk 4 eggs until volume increases and bright yellow color decreases.
- Wash and cut apricots in half, removing the pits. Reserve one to slice for decorating the top.
- Stir in tahini, diced apricots, baking soda, and salt into the wet ingredients.
- Pour the batter into parchment lined loaf pan.
- Bake approximately 25 minutes or until a toothpick comes out clean.
- Cool before slicing.
Cut the loaf into slices and freeze for a quick side for meal prep. Slather with honey for a touch of sweetness, serve with a bowl of berries for a low carbohydrate and low sugar breakfast. Satiety promised and blood sugar control in full effect.
Tahini bread is dense and sandwich sensational. Top with goat cheese or avocados.
Mercedes Kay Gold is a Certified Personal Trainer and Certified Holistic Nutritionist who loves helping others live their best life when not spending time with her children and grandchildren, Theodore and Aila. She can be reached at mercedeskaygoldfitness@gmail.com
