Gluten Free Almond Halva with Honey and Turmeric
This confection is a stunning example of how naturally gluten-free a recipe can be when it's built on whole, honest ingredients — tahini, honey, almonds, and warm spice — with no flour or grain in sight. The honey syrup is cooked to the firm-ball stage before being streamed into the tahini, which is what gives halva its signature crumbly-yet-fudgy texture that practically melts on your tongue. Toasted almonds folded through every slice add a satisfying crunch and a nutty depth that plays beautifully against the floral sweetness of the honey. Turmeric and cinnamon bring a golden warmth that makes this feel almost exotic, while a whisper of cardamom (if you choose to use it) pushes it firmly into special-occasion territory. It sets up firm in the fridge and slices cleanly into neat pieces, making it just as impressive on a dessert board as it is wrapped up as a homemade gift. There are no tricky substitutions needed here — every single ingredient is doing exactly what it should, and none of them bring any gluten along for the ride.
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred and at room temperature
- 1 cup raw almonds, roughly chopped
- 1 cup honey
- ¼ cup water
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground cardamom (optional)
Instructions
- 1
Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides. Place the tahini in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer) and set aside at room temperature.
- 2
Toast the chopped almonds in a dry medium saucepan over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a small bowl and set aside. Wipe out the saucepan.
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