In this article we will teach you how to make a sesame butter, free of dairy, preservatives and any other ingredient of animal origin.
Why sesame? Because it is a food that, in addition to being very tasty, is rich in omega 6 and omega 3 fatty acids, vitamins B and E, and minerals such as iron, calcium and phosphorus. The most important thing is that a tablespoon provides 70 mg of calcium. Also, sesame seeds contain 85% unsaturated fatty acids, 22% protein and 5% minerals.
This butter is rich in plant-based protein and fiber. It also helps keep the bone system in good condition, it is good for reducing bad cholesterolholder lecithin, a fat that nourishes brain cells. Another of its properties is energize. In addition, it serves as a complement for nursing mothers.
You will see that It is super practical: you can eat it for breakfast or snack or with your main meals. You can spread it on bread, as a substitute for traditional butter, use it to season or enhance the flavor of hummus, in sauces, to make cookies, or to eat with fruit, among many other options.
Version 1
To make this version of sesame butter, you need:
– 200 gr of sesame seeds
– 1 tablespoon of oil
In a skillet, brown the seeds over low heat. Without cooling them, place them in a food processor with the tablespoon of oil until you get a paste. Take the preparation to a sterilized glass container with a lid and keep it in the refrigerator.
version 2
For this version you need:
– 1/2 kilo of white sesame seeds
– Water
– Salt
Wash and soak the sesame in warm water. Leave it for three hours, strain and reserve the water. Process the seeds, adding a little of the water you removed from them earlier and a pinch of salt. You should get a consistent paste. Then, place it in a sterilized glass container and store it in the fridge.
Variations
- Add sea salt, minced garlic, or seasonings, such as curry, turmeric, or pepper.
- Add honey or vanilla essence.
- Add grated ginger.
Note: sesame seeds should be eaten raw and ground or lightly toasted, since if they are toasted with a lot of heat, the fatty acids are altered. If they are not crushed, they are not assimilated correctly.
Sources:
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