In a tahini-obsessed mindset, finding myself without a crunchy topping for my yogurt, I devised this concoction. As such, the measurements are approximate, and its a small-batch recipe. In a pinch, it's pleasantly crunchy and smells wonderful as it cooks up. —Jr0717
In This Recipe
In the bottom of a bowl, combine the tahini and spices, adding water as necessary to thin the paste so that it flows easily around the base of the bowl.
Add the oats, quinoa, coconut, and pepitas, and stir WELL to coat.
Line a baking sheet with parchment paper, and pat the mixture into a layer about 1/2-inch thick. Drizzle with the raw honey
Bake at 350 degrees for approximately 15-20 minutes, or until golden and crispy around the edges.
Allow to cool before breaking up into bits and crunching away!