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Prep Time:10 minsAdditional Time:1 hr 40 minsTotal Time:1 hr 50 minsServings:16Yield:16 piecesJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hr 40 minsTotal Time:1 hr 50 minsServings:16Yield:16 pieces
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:16
Servings:
16
Yield:16 pieces
Yield:
16 pieces
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoontahini1¼cupswater2tablespoonsaniseed2cupswhite whole-wheat flour1cupcanola oil1cupcarob molasses (see Tip) or molasses1tablespoonbaking powder¼teaspoonsalt2tablespoonssesame seeds
Cook Mode(Keep screen awake)
Ingredients
1tablespoontahini
1¼cupswater
2tablespoonsaniseed
2cupswhite whole-wheat flour
1cupcanola oil
1cupcarob molasses (see Tip) or molasses
1tablespoonbaking powder
¼teaspoonsalt
2tablespoonssesame seeds
DirectionsPreheat oven to 350 degrees F. Coat an 8-inch-square baking pan with tahini. Set aside.Bring water to a boil in a small saucepan. Add aniseed and boil for 1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.)Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds.Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.TipsTo make ahead: Store airtight at room temperature for up to 1 week.Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with tahini. Set aside.Bring water to a boil in a small saucepan. Add aniseed and boil for 1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.)Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds.Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.TipsTo make ahead: Store airtight at room temperature for up to 1 week.Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.
Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with tahini. Set aside.
Bring water to a boil in a small saucepan. Add aniseed and boil for 1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.)
Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds.
Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.
Tips
To make ahead: Store airtight at room temperature for up to 1 week.
Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)243Calories15gFat27gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
