Can't get faster than tahini straight out of the jar, it's kinda like peanut butter in mouthfeel and it's great on bread or toast (Iris sooooo HEARTS bread) or even on those timy appley ricecakes. It's also good to dip vegetables in, potatoes, carrots, beetroot all cut into fat chip shapes and light steamed at the mo (Iris is still toothless, see). It's a good source of protein for vegetarians and is very nourishing, but I'm sure you know that. I also make houmous with other pulses like butterbeans and she seems to go for that on most things. Pancakes have been mentioned I see, I make them with spelt or buckwheat flour. She got a taste for galettes when we were in France. Oh, I was hoping to see Iris's pic on the new photos!