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be challenging, especially with limited space.
She also includes tips she picks up while she’s
making the dish.
After meeting Papanikolaou and stalking
her internet presence, I had to experiment
with one of her recipes. I made her chocolate
tahini bars. They were much easier to
make than I expected, delicious and complex
in fl avor and texture. In her post, she
joked that she almost ate the whole pan,
and I could have done the same. My only
qualm was that almond fl our was very expensive,
but it is the key to making the recipe
gluten free.
Papanikolaou’s goal is to continue to grow
the site and turn her blog into a full-time job.
A cookbook is also in the works. Plus, she developed
a snack/energy bar and is collaborating
with her sister, who is doing the marketing
and graphic design, to bring it to the shelves.
Photos courtesy of Angelina Papanikolaou
