Sesame seeds are about 50% oil by weight. The oil is rich in vitamin E and antioxidants and resists rancidity, making it a fairly good choice as far as seed oils go.
To make sesame seed tahini the whole or hulled seeds are ground into a thick rich paste similar to nut butter.
There are many varieties of tahini on the market, including raw, sprouted, and roasted. The different preparations will have different flavors and textures.
I use raw tahini for my dressing and in other recipes. The texture is thick and it doesn’t take much stirring to have the sesame butter freeze up into a solid mass. That makes it great for these cookie dough bites.
Sesame seeds are a seed, so inevitably they have their fair share of oxalic acid, phytic acid, and enzyme inhibitors in the hull. Sprouting the seeds can help mitigate this issue. If you eat a lot of tahini you may consider buying it sprouted or making your own with sprouted sesame seeds.
Roasted tahini has a toasty, nutty flavor and can be less bitter than raw tahini.
I'm devoted to nourishing my family with traditional foods, to building a sustainable urban homestead, and to sharing it all with you. I have a degree in Culinary Arts and have lived and worked as a chef in the crazy-intense restaurant industry of San Francisco. Now, I reside in the calm, lush, and fertile McKenzie River Corridor in Oregon.
I hope you enjoy my recipes!
Butter For ALL is Committed to Nutritional Excellence
My recommendation is to buy sustainable pastured meats and raw dairy ingredients.
Grains, nuts, seeds, and legumes should be organically grown and either soaked, sprouted, or fermented for ease in digestion and boosted nutrition.
Please shop locally for organic seasonal produce and support small family farms whenever possible.