Tahini Toast with Pickled Fennel

Back when food blogging was a relatively new phenomenon, I would check in on the handful that was on my saved favorite list every week. I enjoyed the ritual of reading and admiring the food photo these blogs so much that I began dreaming about writing and photography my own food journal.

Observing others pictures and words what these cooks and writers made in their kitchens was endlessly fascinating and a bit scary to me and I found myself thinking about what I might like to write about, or how as I to write about the meal I cooked so that others could achieve a successful recreation of my recipes. Although my true love with Food blogging isn’t really the recipes but the photos and personality of the writer.

The internet was a quieter place back then – we didn’t have the distractions of so many blogs, annoying pop-up ads and there was no Instagram to scroll through, photography on the blog wasn’t so insanely competitive. No big marketing blogs with getting rich quick scams either, just real pure hearted content producers for the love of sharing.

This recipe sounds simple and something you might think of overlooking; however, when you combine really good crispy cracker, topped with savory sweet fennel pickles and generously spread of an earthy tahini infused with lemon,olive oil, and honey, top it off with a creamy avocado & pepper, the dish is a revelation. Like crostini, this cracker holds up well, which got me thinking it would make a great breakfast or anytime snack!

Tahini Toast with Pickled Fennel

Quick Fennel Pickle:

  • 1 big fennel bulb
  • 1 cup cup water
  • ⅓ cup apple cider vinegar
  • 2-3 tbsp honey
  • 4 tbsp lemon juice + 1 tsp zest
  • A pinch each of fennel seeds, coriander seeds & mustard seeds
  • A pinch sea salt

Chia & Rice Crackers:

  • 1 ½ cup rice flour
  • ¾ cup chia seeds
  • 1 cup water
  • 6 tbsp olive oil
  • 1/2 tbsp turmeric
  • 1/2 7-spice
  • Sea salt

Lemon Tahini Spread:

  • ½ cup tahini (unsalted)
  • 1 lemon
  • ⅓ cup water
  • 3 tbsp olive oil
  • 1 tsp honey
  • A pinch sea salt

Garnish options:

  • Lettuce, Avocado, Za’atar, parsley, and Black pepper
  • Apple or pear slices, cinnamon, or pie spice and honey or maple

Directions:

The quick fennel pickle:

Wash and slice thinly the fennel bulb. In a saucepan, combine the water, vinegar, honey, lemon juice and salt and bring to boil. In a clean jar, place seeds then the fennel and pour the liquid.  The fennel has to be completely covered by the brine . Let it cool down and cover the jar. Store in the fridge overnight or at least 4-5 hours.

The chia and rice crackers:

Preheat the oven to 200°C.

In a big bowl, mix together all the dry ingredients. Add the oil and water and combine with a big wooden spoon work quickly because the chai seed will absorb the water really quickly. The dough should be wet and pourable, If it’s too dry, add some extra water.

Pour the dough on a baking tray with parchment paper. Now press down the dough with wet hands. keep in mind the thinner you make it, the crispier the crackers will be. Bake for 20-25 minutes. When ready let them cool down before you store them in an air-tight container.

The lemon Tahini spread: 

Place all the ingredients into a small bowl and mix until smooth. If the mixture is too thick add some extra water one spoon at a time. You want the spread to be the constancy of a nut butter

Time to get creative! Garnish the toast with some fresh salad, parsley, avocado, sesame seeds, black pepper… You could even change it up with some slices of apple or pears topped with pie spice & honey or maple.

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