Date, Tahini, and Nut Paste for the Breastfeeding Mother
A quick energy bite we prepare for the breastfeeding mother who has no time to cook, bringing together the natural sweetness of dates with the richness of tahini and nuts in a paste eaten with a spoon.
Place the pitted dates in a bowl, and if they are hard, soak them in warm water for a few minutes until they soften, because soft dates mash easily and give a cohesive paste.
Mash the dates with a fork or in a food processor until they become a sticky, uniform dough, which is the base of the paste that binds the rest of the ingredients.
Add the tahini and mix well until the streaks of tahini disappear and blend with the dates, since the tahini gives a rich texture and a distinctive sesame flavor.
Add the chopped walnuts and almonds, the ground flaxseed, and the cinnamon, and stir by hand or with a spoon until they are distributed, because even distribution gives a crunch in every bite.
If the paste is dry, add a little warm water a spoonful at a time until it softens, and if it is soft, add a few more nuts, until you reach a texture that can be eaten with a spoon or spread.
Serve it in a small bowl to eat with a spoon, or spread it on a slice of bread, or shape it into small balls, and keep it cold so it firms up more.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Date, Tahini, and Nut Paste for the Breastfeeding Mother, and how to fix them:
The dates were dry; soak them in warm water first, then add water a spoonful at a time until it comes together.
Add more chopped nuts or a spoonful of thick tahini to firm up the texture and balance the stickiness.
The tahini may be old; taste it before use and replace it if it is rancid, since fresh tahini has a pleasant nutty taste.
Keep in an airtight container for up to 7 days, and it firms up more when cold.
Freeze for up to two months as balls separated by parchment paper, and thaw in the refrigerator before eating.
Spread on a slice of brown bread or serve alongside a glass of laban.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Walnuts and almonds | Pistachios or cashews | Same weight | A variation in flavor; be sure to chop them for even distribution. |
| Tahini | Peanut butter | Same weight | A different flavor and a thicker texture; make sure it has no added sugar. |
| Flaxseed | Chia seeds | Same weight | Adds fiber and absorbs liquid; you may need a few extra drops of water. |
| Dates | Soaked dried figs | Same weight | A milder sweetness and fine seeds, with a similar texture after mashing. |
| Ingredient | 2 servings | 4 servings | 8 servings (base) |
|---|---|---|---|
| Pitted dates | 75 g | 150 g | 300 g |
| Tahini | 20 g | 40 g | 80 g |
| Chopped walnuts | 12 g | 25 g | 50 g |
| Chopped almonds | 12 g | 25 g | 50 g |
Ground flaxseed is easier to absorb than the whole seed. Grind it fresh and keep the paste cold to preserve its fats.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
