makes one neat loaf enough for 4 westerners or 8 non-westerners
here’s real raw halva – and it is as authentic as it gets. i am in palestine – where halva is sold in every open market by the kilo. halva is a sweet sesame confection. this raw version is pretty, delicious, heavy but dense enough to make you stop after a few bites. a great way to get more flax into my daughter’s diet…
(and yes i am well aware that the mulberries i picked this morning look (and taste) far more orgasmic – and that is perfectly fine – to compete with nature is suicide)
½ cup white whole sesame seeds
½ cup golden flax seeds
1 dash vanilla powder, optional
½ cup black whole sesame seeds
½ cup brown flax seeds
2 tablespoon ground carob or cacao, optional
1 cup or more pitted dates (juicy ones)
2 pinch celtic sea salt, optional
this is very simple.
at minimum you need some kind of a seed grinder – i like manual primitive tools – i swear they make the food taste better. but if you must.. you can use your coffee grinder or blender to grind.
we are grinding two separate batches. we’ll start with the brighter color (this way we don’t need to wash in the middle because the darker batch takes over).
grind as fine as you can the white sesame with the golden flax and the optional pinch of salt (salt puts sunglasses on the oh so very slight bitter edge of sesame).
optionally add the vanilla.
by hand (if your dates are juicy enough) or in manual mincer or food processor mush and knead enough dates to make it all stick together with a smooth consistency. for myself i use minimum dates – but for pop drinking guests – i go large on the dates so they’ll be more than polite.
now put the first ball aside. and process the next batch with the black sesame, brown flax seed, optional salt, and optional carob/cacao.
now we have two balls.
in the picture i flattened them a little and then rolled them together into a loaf. then cut. but feel free to make your favorite shapes just make sure it doesn’t look like turds!
put in the freezer for half an hour at least to make it nice and firm.
keep refrigerated and eat as soon as you can. with every hour that passes, the fatty acids in the seeds oxidize releasing free radicals like myself.