Home-made Tahini from Sprouted Sesame Seeds: Paleo, Low Carb, Gluten Free

Tahini is made from sesame seeds.  Tahini can be used like other nut or seed butters.  It is flavorful addition to stir-fry’s, salads, sauces, baked goods and marinates.  Unlike Almond and Walnut butter it comes from a much more sustainable source.   Home-made Sprouted Tahini is very simple to make.  Soak and drain sesame seeds.  Dry and toast.  Then make the Tahini paste in a food processor or blender; add oil, lemon and salt.   It’s important to sprout nuts, seeds and grains to make them healthy.  They contain phytic acid which sticks in your gut.  Sprouting them eliminates most the phytic acid and also opens raw nuts seeds and grains up, making them more nutritious and digestible.

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Sprouting

  • 1 part sesame seeds
  • 3 parts filtered water
  • 1/2 to 1 teaspoon unrefined sea salt

Soak for 8 hours.  Drain.  Dry in dehydrator or low oven, careful not to burn.  When dry, toast in medium oven or skillet until just toasted.  Cool.

Tahini

  • Toasted sprouted sesame seeds
  • Olive oil enough to form paste
  • Squeeze of lemon

Place in blender or food processor adding olive oil a bit at a time to make a paste.  Finish with a squeeze of lemon.  My home-made Tahini was wonderful in:  Grass Fed Beef, London Broil Stir Fry with Vegetables and Orange; Paleo, Gluten Free, Low Carb

 

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