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Tahini goodness

March 3, 2011
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I ran out of coconut butter this morning.

I was sad.

One of my New Years Resolutions was to switch up my breakfasts and lunches and I’ve eaten coconut butter on a breakfast cookie every day for probably a month.  When I find something I like, it can stick around for years.  I ate a raisin bran muffin and extra-large coffee from Tim Hortons every morning for 5 years (probably longer).

Change is good and I’ve been looking forward to making my own tahini.  Store bought tahini is expensive and loaded with oil.

A few Tahini facts: Middle‐Eastern; paste made from sesame seeds, usually eaten as a dip; also used in preparation of humus. A 50‐g portion is a rich source of calcium, iron, and vitamin B1, a good source of niacin; a source of protein and zinc; provides 4 g of dietary fibre; contains 30 g of fat, of which 15% is saturated and 45% polyunsaturated; supplies 300 calories.

So we’re talking high in fibre and full of the heart healthy good fats.  Best of all its creamy and yummy.  I use it anywhere you’d use peanut butter including baking.  It’s got a stronger flavour then other nut butters, almost bitter making it stand out in sauces and dips.  So good drizzled on oatmeal, mixed into plain yogurt and on toast with jam.

begin by spreading out  3 3/4 cups sesame seeds on a parchment lined baking sheet

Bake at 350 degrees stirring every 5 minutes until seeds are aromatic and lightly brown.    Do not attempt to use your hands when mixing seeds and risk the hot little buggers sticking to your skin.  If so you may find yourself dropping the f bomb which would not be good if say…. you had two teenagers standing behind you and you’ve promised them to clean up your potty mouth.

I’m just sayin…

Carefully add the toasted seeds to your food processor and turn it on the highest level to begin blending.  Once the seeds begin to from a paste, begin to drizzle 3/4 cup olive oil into the blender.   Let the processor run for 5-8 minutes until paste becomes as creamy as possible.  I added 2 tsp of salt and 1 tsp of stevia but you can taste the tahini and decide for yourself.

The sauce will be very warm, pour into a clean jar.

Lick the food processor clean….but watch out for the blade!

Holy new favourite nut butter batman!   You will never buy store-bought tahini again if you make this.

Go now…make it and I’ll show you what to do with it in the next few posts (besides bathe in it).


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4 Comments leave one →
  1. MOM permalink
    March 16, 2011 5:46 am

    I am just reading all your blogs to-day. so far behind. Crazy busy at work. But I am going home tonight and try this tahini. But first will have to stop and buy a bushel of sesame seeds.I love seasame seeds and use them on lots of stuff now. Toasted first of course. They are also great in place of bread crumbs.

    • March 16, 2011 8:44 am

      Tahini is my new favourite nut butter right now….even though it’s actually a seed butter 🙂 You don’t have to toast it though as the stuff you buy in the stores is usually not. Just make sure to toast really light because I always have a slight bitter taste in my new batch from over toasting.

  2. MOM permalink
    March 17, 2011 3:39 am

    Very good. I made it last night and yes you can buy toasted Sesame seeds but away more expensive. So I toasted my own. I also made some Coconut butter. I toasted the coconut also and it was even better than my normal coconut butter. Yummy. I too love Coconut and I even love the smell of coconut. But it taste very fattening. So does the Tahini.

    • March 17, 2011 9:42 am

      Yes it does taste fattening…because it is. It’s good fat though and because it’s rich, you don’t need much. I just made a other batch of coconut butter and add a handful of roasted almonds to it this time. Sooo good, almond coconut butter.

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