Homemade raw food halva. Raw food halva Raw food halva from seeds

Today we will prepare halva from raw seeds and honey. Our halva is much healthier than the halva that you see on store shelves.

Firstly, because it is made from raw ingredients (raw seeds in this case), which retain all the nutrients 100%, unlike heat-processed foods. Also, honey will be a natural sweetener in our halva, unlike store-bought halva, which uses starch molasses as a sweetener. Starch syrup, as well as all products containing starch (refined white powder), are harmful to the body, since starch contributes to the formation of a huge amount of mucus in the intestines, which adversely affects the functioning of the body. Our raw food halva will bring you not only the joy of cooking, but also the joy of new pleasant taste sensations and health benefits.

Ingredients

The main ingredients are raw sunflower seeds and honey, additional ingredients are raisins and blue-green algae Spirulina. Also, to prepare halva, I will need a professional food processor: it will quickly help us grind all the ingredients to a homogeneous mass. If you don't have a food processor, use a powerful blender. Kitchen utensils such as a cutting board, rolling pin, spatula and spoon will be useful.

Preparation

• 900 g raw sunflower seeds
• 6 tbsp. honey (more or less depending on your need for sweet taste)

First layer:

• half the prepared base
• 200-300 g raisins (we set aside some of the raisins in advance to decorate the halva)

Second layer:

• the remaining half of the prepared base
• 1 tbsp. Spirulina powder

Our halva will be unusual - double-layered and striped. To prepare the first layer we will use raisins. To prepare the second layer we will need Spirulina. First of all, we will prepare the base - the basis for two layers; To do this, you need to mix the seeds and honey in the bowl of a food processor. Sunflower seeds contain fiber - dietary fiber that improves intestinal motility; they are a source of vitamin A, which has a beneficial effect on vision, and vitamin E, which prolongs the youth of the skin. Also from sunflower seeds, the body receives vitamin B, which helps eliminate dandruff and skin rashes, and vitamin D, which helps absorb calcium. In addition, the seeds contain essential amino acids, as well as trace elements: zinc, copper and magnesium.

It is necessary to devote some time to the process of grinding the seeds until smooth, after which you should add honey to taste and mix everything thoroughly again. Honey contains fructose and glucose, as well as a number of useful minerals: potassium, calcium, magnesium, sodium, iron, sulfur and chlorine. Along with this, honey will give you vitamin C and B vitamins. Honey improves digestion and relieves tissue inflammation, and promotes the retention of calcium in the body.

Thus, in our recipe, 900 g of seeds yielded 6 tablespoons of honey. However, when preparing halva, I recommend that you focus on your taste and add honey according to your desire. The seed paste is aromatic, sweet, thick and tasty. We put half of the prepared base mass into a bowl and mix with raisins using a spoon, and some of the raisins should be left to decorate the halva. After thoroughly mixing the resulting mass with raisins, place it in the refrigerator or freezer for a while to harden.

The second half of the base will be mixed with 1 tablespoon of Spirulina powder. Spirulina is an emerald green freshwater algae. The second part of the seed paste prepared in this way also acquires an emerald hue.

We recommend

Spirulina is a storehouse of substances beneficial to the body; it is a super product for human health, created by nature itself! Eating Spirulina helps to minimize radiation exposure to the body, while you receive fully digestible protein, vitamin A, B vitamins (including B12) and a whole mineral complex! For good health, it is enough to eat even half a teaspoon of Spirulina per day. Without skimping, we add 1 tablespoon and thoroughly mix the mass in the bowl of a food processor, then put it in the refrigerator or freezer, since it is much easier to give the hardened paste the desired shape using a rolling pin.

We make halva by hand

If you have several hours at your disposal and your patience allows you to wait the right time, then when the time is up you will need a kitchen board, rolling pin, parchment or cling film for food. We cover the board with parchment or cling film, lay out the two resulting masses layer by layer (one with raisins, the other with Spirulina) and pass each layer on top with a rolling pin to distribute them evenly.

However, in this case, I kept the halva in the refrigerator for a relatively short time, because I wanted to speed up the process. The mass turned out to be quite soft, but this had its own advantage: it became possible to sculpt everything by hand, using your fingers to shape the sweets. In front of me are two bowls with two varieties of halva, as well as a bowl with water in order to wash off the sticky sweet mass from the fingers from time to time (it is more convenient to make halva with clean, damp fingers). We form balls of the same size, lightly crush them to obtain a layer of 1 cm (thicker or thinner), lay them on top of each other in contrasting colors, then decorate the pyramid-tower with raisins on top.

Invite your whole family and friends to make sweets: everyone, young and old, will enjoy this wonderful activity. A great opportunity to show off your creativity! Moreover, it will be faster for everyone to do it together. I am sure that such a dessert will decorate any tea party and make it even more soulful. You can offer to guess who made which pyramid. So I wish you inspiration and bon appetit!

This homemade sesame halva (also called tahini) recipe is perhaps the healthiest sweet dish I've come across in a long time. Judge for yourself - this is an absolutely lean dish, suitable for vegans and raw foodists. This recipe does not contain sugar, only honey, and honey contains beneficial microelements. The basis of sesame halva, of course, is sesame - one of the most wonderful sources of calcium, because 1 tablespoon of these seeds is enough to replenish the daily supply of calcium.

I’ll also tell you a secret that this halva is prepared in just 10 minutes! An amazing dish that everyone should try! It’s very easy to prepare halva at home; follow our instructions in the video recipe or step by step in the text. By the way, if you want to enrich your diet with calcium and are looking for other sesame dishes, try making tahini sesame paste using our recipe.

• White sesame, unroasted – 2 cups
• Coconut flakes - 0.5 cups
• Ground coffee - 0.5 tablespoons (if desired, can be replaced with carob or cocoa - then 2 tablespoons)
• Vanilla to taste and desire
• Honey – 2 tablespoons (thick, candied)

Step-by-step instructions for preparing sesame halva with photos:

This dish can be stored for a very, very long time. Just put it in the refrigerator and you are provided with healthy and sweet foods for 2 weeks. And your hair and nails will become significantly stronger! By the way, for a healthy diet, we recommend regularly eating an interesting salad of root vegetables with tahini dressing.

It's better to do it yourself. It's not that difficult. It’s not clear how store-bought halva is made. Although there are some tasty ones...

It turned out too oily, but I wanted it crumbly. Maybe I should have squeezed it out.

Dmitry, sesame produces oil. Probably the level of oiliness depends on the quality of the grains. The halva is held together thanks to the oil. If you can somehow squeeze out the mass, then it’s probably possible :)

Dry toko from fried ones will come out. Well, or you can try torturing chips and sesame seeds in a dehydrator. By the way, for real raw foodists and supporters of prana, you need to take black sesame, make saim shavings, and take green coffee or grind carob pods. then it will be RAW. yes, and squeeze the honey out of the honeycombs, or find a beekeeper who does not use heated honey distillation, but who collects honey by dripping from the honeycombs.

and the recipe is a bomb (probably) for me it’s just a salvation, I’m already looking at the store-bought crap, I need to stock up. By the way, for the grains turned on prana, you can not grind the grains at all, but try making grilled meat instead of halva (raw, of course)

Instead of honey, you can add stevia tablets or ground licorice root.

Guys, not tahina, but tahini, you understand - sesame paste is called Tahina. And your “tahina” is like a nail on glass.

Rina, Tahina and Thina are one and the same. And they also call it Tahini (well, here’s Wikipedia about the same thing https://ru.wikipedia.org/wiki/%D0%A2%D0%B0%D1%85%D0%B8%D0%BD%D0%B8) Different pronunciation options are allowed. Just like that. Be patient and don't lose your temper over such little things.

I express my gratitude for such a simple and accessible recipe for making incredibly tasty and healthy halva!

In Eastern European countries, including Ukraine, the most popular is sunflower halva. Its color is much darker than tahini.

Thank you for the recipe for “live” halva: I made it with cocoa instead of coffee - it’s very tasty!!

I always buy tahini halva in Azerbaijani or Jewish shops. This one doesn't look like her at all. It's more like sesame marzipan) tasty, healthy, but it's not halva. I'll cook again

not halva, right 🙂 this is us so figuratively, a marketing ploy. I just don’t know what to call it otherwise)

Thank you! I made this halva, very tasty and simple. My Greek husband really liked it, and so did the guests. I want to try it again, that’s why I “came in” to check the recipe. True, there is no mortar, and I crush it with a spoon as much as I can. THANK YOU again for the delicious recipe!

Cooking time: Not specified

In order for the halva made from seeds to keep its shape well, after cooking it needs to be transferred to a container, compacted and kept in the refrigerator for some time. After a few hours, the halva will become stronger, and you can cut it into slices and serve it with tea or for dessert.

— egg white – 1 pc.;

Pour the seeds into a dry frying pan with a thick bottom (ideally cast iron) and place over medium heat. Stirring constantly, fry until the color changes to golden. Be careful - the seeds burn quickly, and burnt halva will turn out tasteless.

Pour into a bowl and cool slightly. Using an immersion blender or a regular blender with a knife attachment, grind the seeds to a homogeneous consistency, practically free of grains. If you have a coffee grinder, use it; the better the seeds are ground, the more homogeneous the halva will be.

After grinding, the mass will be viscous, thick, as if viscous. If there are small grains left, it’s okay, the halva will still turn out delicious.

For sugar syrup, mix sugar and water in a cauldron or saucepan. Place on low heat.

Cook until all the sugar has dissolved and a thick clear syrup is obtained. It needs to be boiled until thickened. After about five minutes, take a little syrup into a spoon and drop it into cold water. A drop of syrup should become dense and viscous, but keep its shape. If the drop dissolves in water, then the syrup needs to be boiled further.

At the same time, beat the egg whites with a mixer into a fluffy, strong foam.

Without ceasing to beat, pour the sugar syrup into the protein mass in a thin stream. The result is a thick, viscous snow-white mixture.

Transfer the mixture into a spacious bowl and add the ground seeds there.

Using two spoons, we begin to mix both masses. We pick it up and, as it were, pull it up, stretch it out so that the halva turns out fibrous, layered. This must be done vigorously and quickly, since the sugar mixture quickly hardens and it will no longer be possible to mix it. Homemade kozinaki made from seeds are very tasty.

As soon as both masses are mixed and a more or less homogeneous mass is obtained, stop kneading.

Cover the mold with cling film. We transfer the halva, compacting it with a spoon. Level the top. Cover with film and put in the refrigerator for a couple of hours.

Uncover the hardened halva and turn it over onto a board or flat plate. We remove the film. Cut homemade halva into pieces. Bon appetit!

Some time ago, I summarized the previously collected information on this topic and, in my opinion, the best of the previously found recipes, presented them as the main part of the “Sweet Life” post. And so I decided to repost this information here, maybe some recipes for raw food sweets from here will be new to someone and they will want to eat them

If dried fruits have been dried in an unnatural way (including this will be discussed at the end of the post), then they should be soaked for at least 10-15 minutes. in warm water, then drain this water.

A certain amount of honey is added to the resulting mass (you can add, to taste, for example cocoa, or ground coffee, a little cinnamon or cardamom).

Then these dried fruit and honey candies can be rolled, for example, in coconut flakes, poppy seeds, sesame seeds, flax seeds, crushed or grated nut kernels (hazelnuts, walnuts, almonds, etc.)

To prepare raw food CAKES, first make the “dough”:

The filling for such a raw food cake can be very different, it all depends on specific taste preferences and flights of fancy. Components or a mixture of them can be used as filling elements (depending on the compatibility of the components):

Some specific RECIPES for raw food sweets:

"real" candy. I once brought these sweets to my friends for tea. So their children ate these candies with pleasure, and without suspecting that they were “fake” and even healthy. » ©

» Sweets made from natural products.

dried apricots (no sugar, soft)

seedless raisins (preferably black quiche, dried in the shade)

honey (preferably not liquid, but crystallized)

menthol mint leaves

Roll the resulting mixture into balls and roll them in sesame seeds, give them any shape and leave to dry on a plate.

The sweets are immediately ready to eat. The taste is amazing! » ©

» Delicious homemade sweets.

"(1) Fruit hazelnut or "Cheese truffle".

If you take a handful for 1 piece, you get an average of 15 candies.

For those who have kitchen scales, 100g of each ingredient gives us 20 candies.

- hazelnuts (as many pieces as you plan to make sweets + more hazelnuts for breading)

- Grind prunes, dried apricots, raisins.

— Take one hazelnut, roll it in the fruit mixture, sprinkle with coarsely chopped hazelnuts.

- Grind prunes, dates, almonds.

— With wet hands, roll a ball of fruit mass, roll it in coconut flakes, and decorate with a whole almond.

- Grind figs, dates, peanuts.

— With wet hands, roll a ball of fruit mass (the size of a walnut in a shell), roll it in coconut flakes, decorate with two nuts or two halves of peanuts. » ©

» Sesame and Coconut candies.

Wash, soak if necessary, roll, mold, roll, decorate, put in the refrigerator.

You can store prune sweets for a month. » ©

Mix this whole thing and you get a mixture for cakes.

(B) Raw food CAKE.

Mixed nuts, honey

Bananas, coconut pulp (or shavings), vanilla or cinnamon for piquancy.

The cream can be made multi-colored by adding berries to bananas.

Decorate with fresh berries.

Halva is loved by adults and children. This is a delicious and healthy dessert. But if you are not sure about the usefulness of the halva that is sold in stores, then we suggest you prepare halva at home yourself!

We will describe to you two options for halva. The first option is, well, completely healthy, lively and not ordinary, but very tasty! And the second one is more classic and, accordingly, less useful, or simply not “alive”.

100 grams white sesame

50 grams of peanuts

50 grams of dates

1 tablespoon of live honey.

100 grams of sesame

50 grams of peanuts

50 grams of dates

1 tablespoon honey

Meanwhile, remove the pits from the dates.

Grind sesame seeds and peanuts in a blender, add dates and honey to them as in the first option.

Grind until smooth (or as smooth as possible).

1/2 cup tahini

1/4 cup agave nectar (or honey to taste)

3 cardamom pods

2. In a coffee grinder or mortar, grind the cardamom pods, also as finely as possible. Add to bowl with almonds.

3. Add tahini and agave to the bowl and mix well. The mass should be thick.

4. Scatter almond slices on a plate. Remove the mixture from the bowl with your hands, form into a rectangular brick 3 cm thick, place on a plate, sprinkle and cover with almond slices on all sides.

5. Take a transparent film or foil and wrap the halva in it, trying to give it a rectangular shape. Place in the freezer.

1/2 cup coconut oil

1/2 cup cocoa powder

4 tsp cocoa butter

4 tsp agave (needs a little more honey)

2 cups ground sesame

(D) BAKLAVA and TRUFFLES.

1 cup walnuts

1 cup hazelnuts

½ cup liquid honey

1 tsp ground cinnamon

½ tsp. ground cloves

Almonds, walnuts or hazelnuts (crush in a mixer), mix with cocoa and honey. "

1 cup almonds

1/2 cup raisins

5 tsp agave nectar (or liquid honey)

1 tsp olive oil

1 cup almonds

1/4 carob powder

1/2 coconut

6 tsp agave nectar (or liquid honey)

1 tsp olive oil

P.S. Useful information about dried fruits.

Regarding “dried fruits dried by artificial means and chemically processed,” the author writes:

“What is in Russian, and even in our supermarkets, is all chemically processed dried fruits, it’s better to write “dried fruits.”

Chemically treated dried fruits look more beautiful, do not spoil for a long time and are not eaten by various “pests”. Sulfur is mainly used as a chemical. Dried fruits are smoked in sulfur fumes, and they acquire shine and luster in the literal sense of the word.

The apricots and sultanas turn golden and delight the eye with the “liveness” of their colors, the prunes literally shine with fat and shine on the counter like polished black marble. "

Of course, if you believe the labels on the packages.

In 1487 in Rothenburg there was a regulation according to which the treatment of barrels with sulfur was allowed, but “. you should take a large barrel of no more than a lot of sulfur.” Wine could only be treated with sulfur once. The Reichstag of Lindau banned excessive fumigation of wine with sulfur in 1497, and a year later the ban was introduced by the Reichstag of Freiburg in Breisgau.

In subsequent centuries, sulfur dioxide was used as a preservative for a range of foods. And today, despite the limitations associated with toxicity, it is indispensable in the production of many food products.

In the first two months of taking the main thing is the lack of vitamin B. In the future (after 3-4 months) the effect can be prevented by taking vitamin B, only partially. In addition, diarrhea occurs. The presence of sulfur in the food of rats throughout the year leads to damage to the nervous system, genital organs, bone tissue, kidneys and other internal organs.

Intolerance reactions. Sulfites can cause both true allergies and pseudo-allergic reactions in people. Sulfite intolerance reactions are mostly expressed in the form of urticaria or asthma attacks.

— If the prunes have a coffee tint, this means that they were previously scalded with boiling water. And there are few vitamins in it. Also, you should not buy dark gray “anthracite” prunes; they are clearly treated with glycerin. Real prunes are only black, and their taste should not be bitter.

— HOW TO CHOOSE DRIED FRUITS:

Original source of this review article:

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Hello, dear readers!

Live food is tasty, healthy and varied food. Many people love sweets and cannot imagine life without their favorite delicacies.

The menu of a raw foodist is in no way inferior to the diet of those with a sweet tooth in traditional cooking. There is one significant difference: all treats are made from natural products and do not contain any “chemical” additives in their composition.

So they will bring maximum benefit also because all the ingredients have not been subjected to heat treatment, which means they contain all the beneficial vitamins, trace elements and minerals in full.

It is the lack of sweets that frightens those who know something about a raw food diet firsthand. But this is not true, since you can prepare any live treats yourself or purchase ready-made ones.

I’ll tell you where it’s profitable to do this a little later, but for now, let’s prepare a tasty and healthy raw food halva.

What we need:

• coffee grinder
• sesame seeds
• sunflower seeds
• fillings according to your taste: raisins, dried bananas, dried apricots, figs, dates, chopped nuts
• good mood and 15 minutes of time.

Grind dry sunflower and sesame seeds in equal quantities into flour in a coffee grinder. Pour a little honey into a deep bowl (it should be more or less liquid, not candied) and little by little add a mixture of ground seeds.

Mix everything thoroughly. You adjust the volume of halva at your discretion; the more seeds, the more honey you will need, and the more you will get as a result of the finished halva. The consistency should end up being quite dense, not liquid, like stiff dough.

As you can see, this live halva does not contain any processed or chemical ingredients and will give your body the protein and healthy fats it needs.

You can change the taste of halva at your discretion by adding various components to it. In addition to the usual raisins and nuts, you can add dried bananas or other fruits, poppy seeds, candied fruits, dried apricots and dates.

All additives should be crushed so that they are no more than half a centimeter in size. I do not recommend grinding it in a blender, as the taste of all components is lost.

And when there are small pieces in the finished halva, this gives it a more piquant taste. It doesn't take long to chop a handful of fruits or nuts by hand.

Add the chopped ingredients to the halva mass and mix thoroughly again so that they are evenly distributed.

Now take a bowl that will accommodate the entire mass (or several smaller ones), cover the container with cling film so that you can wrap it well on top.

Place the halva in a bowl and smooth the surface with a spoon. To make this easier, moisten it with water from time to time.

Now wrap the surface of the halva with film and put it in the refrigerator for at least 6 hours, or better yet, overnight.

When the halva sits, it will become denser. Unfold the film and turn the halva onto a flat plate, remove the film. Delicious and healthy halva is ready. Bon appetit!

And you can order natural, organic ingredients and finished products without leaving your apartment, in online store.

There is a wide selection of raw chocolate, cookies, jam, marshmallows and other sweets, which are difficult to live without, especially for beginners. Here you will find other healthy ingredients with which you can prepare any dishes at home.

I wish you, friends, good health, see you again!

Not everyone knows how to make homemade halva. The preparation process is simple; such homemade sweets do not require exotic products. There are several basic recipes based on which you can come up with something of your own.

– one of the most delicious oriental sweets. Despite its high calorie content, the popularity of halva has been stable for many years. Those who know how to make homemade halva can please themselves and their loved ones with a dessert that cannot be bought in any store.

Sweets for joy

In industry, halva is made from foamed caramel mass, often adding nuts, seeds, and raisins. There are several types of halva, the classification is based on the base products.

1. Halva made from ground seeds - tahini. It contains substances that have a beneficial effect on the nervous system, necessary for hematopoiesis, and improve digestion. In addition, the mineral composition improves the condition of nails, hair, and skin.
2. The most popular in our area is sunflower. Instead of sesame seeds, sunflowers are used to make it. Unlike light tahini, sunflower halva is dark. It contains B vitamins (for skin, hair, nails), unsaturated fatty acids (lowers cholesterol levels), and microelements.
3. Peanut halva consists of crushed nuts. In addition to B vitamins, nuts contain nicotinic acid (vitamin PP), which is involved in metabolic processes. Vitamin D is needed for the growth and development of bone tissue.
4. If you replace peanuts with hazelnuts, almonds, and cashews, the product will simply be called “nut halva.” Taste and biological value directly depend on the type of raw material.

Unlike industrial production, where molasses or liquid caramel becomes the “binder,” homemade halva recipes are based on honey. The halva recipe for raw foodists is simple and unpretentious, and the resulting sweets will be the envy of everyone.

Seed halva

For preparation you will need:

• shelled sunflower seeds;
• sesame seeds (half the volume of sunflower seeds);
• poppy seeds (the same amount as sesame seeds);
• liquid honey

If the consistency of honey is too thick, it needs to be heated in a water bath. Sunflower seeds do not need to be fried, but they must be thoroughly dried. Grind the sunflower and sesame seeds in a coffee grinder as much as possible. It's better to grind them separately. Pour poppy seeds into the nut and seed flour.

Pour honey into a deep bowl, into which sprinkle the resulting flour in small portions. Mix each portion thoroughly until an elastic, viscous mass is obtained. Place the finished mass on cling film, give it the desired shape and put it in the refrigerator under a press for several hours.

You can add sweet seedless raisins to sesame halva. Grind the sesame seeds in a blender (alternatively, you can use sunflower seeds). The finer the grind, the tastier the finished dessert will be.

Wash the raisins and dry on a napkin. Pour it into a blender bowl with sesame flour and grind. Add 1 tbsp. l. unrefined sunflower oil to make the mass more plastic. Remove the finished mass from the blender and shape it at your discretion, including using a silicone mold. The dish is ready.

Uzbek halva with walnuts

Preparing the dessert according to the proposed recipe differs from raw foodist halva. You will have to work a little, but the result is worth it. For preparation you will need:

• 200 g walnut kernels;
• 1 tbsp. wheat flour;
• 100 g sesame seeds;
• ½ stick of butter;
• 1 tbsp. Sahara;
• 0.4 liters of water.

First you need to boil the syrup. To do this, pour water into a small saucepan, heat without removing from heat, stirring constantly, add sugar. Cook until the syrup thickens slightly. Turn off the heat and leave the syrup to cool.

Grind walnuts using a meat grinder or blender. Fry sesame seeds in a frying pan. Pour the flour into a hot frying pan and stir until it darkens. Pour the fried flour into the syrup, add nuts, and mix the resulting mass thoroughly. Cook over low heat or simmer in a water bath for another half hour, stirring constantly so as not to burn. Place the finished halva into molds and sprinkle sesame seeds on top.

Peanut delicacy

In just 20 minutes, with the proper skill, you can prepare a peanut treat. For this you need:

• Actually, peanuts - 1 tbsp. It is better to buy raw nuts, peel them yourself and fry them in a hot frying pan. In this case, the possibility of getting low-quality, spoiled nuts is eliminated;
• sifted wheat flour - 1 tbsp;
• a bag of vanilla sugar;
• water – 400 ml;
• liquid honey – 5 tbsp. l.;
• butter – 2 tbsp. l.

Roast and peel the peanuts, then grind in a blender or through a meat grinder (in this case, the nuts need to be scrolled several times). Grease a thick-walled frying pan with butter and pour flour onto it. Stirring constantly, brown the flour until it becomes coffee-colored. Add peanuts, vanilla sugar and the remaining butter to the flour, mix well.

Take water into a saucepan and heat it. Dissolve honey in warm water (do not bring to a boil). Pour the peanut-flour mixture into the water and mix well. If it turns out to be too liquid, you can simmer it for a while in a water bath without letting it boil.

Place the finished halva in molds lined with cling film and, after cooling, place in the refrigerator for an hour.

There are a lot of recipes explaining how to make homemade halva. You can safely experiment by adding spices (cinnamon, cardamom, vanilla), changing nuts and seeds, combining them with each other. Each component adds its own taste and aroma; as a result of experiments, you will definitely be able to find your own, special one.