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Turkish Tahini Granola Wedges (raw, vegan, gluten-free)

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Turkish-Tahini-Granola-Wedges3One of the mainstays of Middle Eastern cuisine is tahini, a ground paste made from sesame seeds.  It is found in humus, baba ghanouj, and halvah.  In the Nouveau Raw Kitchen it can be found in granola!  Unopened tahini can be kept at room temperature, but once the container is opened, it should be refrigerated so that the oil from the sesame seeds does not go rancid.  When you open the jar you will notice a separation between the butter(tahini) and oil.  Stir to combine before using.

Tahini is an excellent source of copper, manganese and the amino acid methionine. And is a great source of the healthy fatty acids omega-3 and omega-6.  It has relatively high levels of calcium and protein which make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, Tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.  And is a great alternative for those who are allergic to nuts.

Keep in mind that different brands of tahini can taste dramatically different.  So, if you are trying it for the first time and find that you don’t care for the flavor, please try another brand.   As with most nut butters, the seeds can be roasted or not prior to being processed into a butter.   This will also change the  flavor.    For a raw version I recommend the Artisana Raw Tahini or the Living Tree brand.  It tastes very mild, subtle, has minimal bitterness and is creamy.  Since it is made from raw sesame seeds, its color is much lighter.

I decided to use Turkish apricots to compliment the flavor of the Tahini.  They add a bright flavor and chewy texture to the granola.  Dried Turkish apricots are darker in color and emit an earthy, sweet, peachy flavor.  Other than flavor, they add great nutrients to the granola such as iron, vitamin A, and especially potassium – in fact many with potassium deficiencies see their blood counts leap up after adding dried apricots, dates, peaches, figs, prunes or raisins to their diets!

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


Yields 5 cups batter – Made 6 (4 3/4″) tartlet pans

Dry Ingredients:

  • 2 cups gluten-free rolled oats, soaked
  • 1 cup raw walnuts. soaked, chopped
  • 1/2 cup sunflower seeds, soaked
  • 1 cup shredded dried coconut
  • 1 cup diced, dried turkish apricots

Wet Ingredients:

  • 1/4 cup Tahini butter
  • 1/2 cup packed Mejool dates, pitted
  • 1/2 cup almond nut milk
  • 1/3 cup raw coconut crystals
  • 1 1/2 tsp ground Ceylon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp black pepper
  • Black roasted sesame seeds


  1. Drain and rinse the walnuts, rough chop them in the food processor or with a knife and cutting board.  Place in a medium-sized bowl.
  2. Soak, drain and rinse the oats very well.  Run them under cool water for about 2 minutes. Hand squeeze the excess water out and add to the walnuts.
  3. Add to the oats & walnuts; coconut, apricots, and sunflower seeds.  Mix together.  Set aside.
  4. In the food process, fitted with the “S” blade, combine the tahini, dates, nut milk, coconut crystals, and spices.  Process until it is creamy.  Add to the dry ingredients and stir until everything is well coated.
  5. Firmly press the granola batter into the tartlet pans,  leveling the top off.  Sprinkle with black sesame seeds.
  6. Dehydrate for 1 hour  at 145 degrees (F).  Remove the granola batter from the pans carefully and place on the mesh sheets that come with the dehydrator. Continue to dehydrate at 115 (F) degrees for 10 hours.

Turkish-Tahini-Granola-Wedges1Sous Chef Suggestions:

  • Tartlet pans ~ if you don’t have of these you can use this recipe to make a loose granola, press into bars or press into any shallow pan.
  • Black roasted sesame seeds ~ these are not raw.  You can use raw seeds and/or white ones.  Personally, I don’t like these raw, they are too bitter for me.
  • Medjool dates ~ you can use raisins instead.
  • Walnuts ~ to make this recipe nut-free, remove the walnuts and replace with more sunflower seeds, sprouted buckwheat or hemp seeds.

The Institute of Culinary Ingredients™

  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

8 thoughts on “Turkish Tahini Granola Wedges (raw, vegan, gluten-free)

  1. Patricia says:

    Could you also suggest another dried fruit besides apricots? Thanks – I can’t wait to try it.

    • amie-sue says:

      Hello Patricia,

      You can try using dried dates, figs, apples, pineapple, and raisins. I am sure there are others but here is a start. :) amie sue

  2. Margie says:

    YUMMY! Took them out of the dehydrator when I got up this morning and had one for breakfast. Perfect blend of spices Amie Sue!

    • amie-sue says:

      Perfect! I really enjoyed the combination of spices as well… thank you for letting me know Margie. Have a great evening, amie sue

  3. Veronica says:

    This recipe is so versatile! I did not have apricots or sunflower seeds and my tahini was horribly bitter (yuk!) so I used figs, pumpkin seeds and raw peanut butter and to compliment the peanut butter I went with Manuka raisins instead of dates. They turned out so well and you could not taste the peanut butter, they had a yummy, mild cinnamon flavor! Yay! :) Now I am preparing a new batch where I will use gingerbread spices. That should work beautifully don’t you think? Thank you for another great recipe!! :)

    • amie-sue says:

      Good afternoon Veronica,

      I have to say that that is why I LOVE raw foods. Just about any and every recipe is so flexible in what ingredients flavors you use. :) The gingerbread spices will be perfect for sure! Thank you for sharing, it means a lot! Have a wonderful day… off to create some raw bars! amie sue

  4. Rosemary says:

    Shopping for the ingreds tomorrow! Will let you know how they turn out for me :) Sounds delish!

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