Halva Inspired Tahini Pistachio Brioche

Halva Inspired Tahini Pistachio Brioche


  • 2 scoops (1 serving) unflavoured fermented Greek yogurt proteins+
  • 1 cup tahini
  • 2 tbsp psyllium husks
  • ½ cup pistachios (raw, unsalted) chopped
  • ¼ cup almond slivers
  • 2 tsp ground cinnamon for topping


  1. Prepare syrup first: Combine all ingredients into small saucepan, whisking while bringing to a boil. Simmer for 10 minutes. Turn off and set aside.
  2. Place pistachios in food processor and pulse until roughly chopped. Set aside.
  3. In food processor add tahini, fermented Greek yogurt proteins+ and psyllium husks. Blend well.
  4. Remove cinnamon sticks and lemon peels from syrup. Pour syrup into food processor with tahini mixture and thoroughly blend. Pour into large mixing bowl.
  5. Add chopped pistachios and sliced almonds to tahini mixture in large bowl. Stir in until everything is thoroughly mixed.
  6. Grease small silicon bundt pan with coconut oil, sprinkle with ground cinnamon and spoon in batter. Spread evenly.
  7. Place in refrigerator for 1 hour to set.
  8. When ready run warm water around silicon bundt pan, flip pan over a plate and slowly pull the sides away from the brioche until it slides down.
  9. Sprinkle with additional ground cinnamon, chopped nuts, cinnamon sticks to garnish and serve!
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