Raw Food Magazine – How to Make Raw Tahini

How to Make Raw Tahini

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Votes: 3
Rating: 4
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How to Make Raw Tahini
Serves
Serves
1 1/2
1 1/2
Level
Level
Easy
Easy
Ingredients
Ingreds.
2
2
Total
Total
15min
15min
Votes: 3
Rating: 4
You:
Rate this recipe!
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
How to Make Raw Tahini
Serves
Serves
1 1/2
1 1/2
Level
Level
Easy
Easy
Ingredients
Ingreds.
2
2
Total
Total
15min
15min

Tahini is a butter make from sesame seeds, found in many Middle Eastern dishes and hummus recipes. You can use it in salad dressings, dips, and spreads, and its rich flavor makes it a great base for vegan mayo.

The store-bought version of this delicious and nutritious butter is pretty expensive and hard to find, but luckily, it’s inexpensive and easy to make from scratch.

Tahini is a butter make from sesame seeds, found in many Middle Eastern dishes and hummus recipes. You can use it in salad dressings, dips, and spreads, and its rich flavor makes it a great base for vegan mayo.

The store-bought version of this delicious and nutritious butter is pretty expensive and hard to find, but luckily, it’s inexpensive and easy to make from scratch.

Ingredients
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Quick Tahini Recipe
More Time but Healthier Tahini Recipe
Servings: cup
Units:
Directions
Prep
15 min
Total
15 min
For Quick Tahini
  1. Place seeds in food processor and process until reaching desired consistency. This will take some time, and you will need to scrape down the sides between processing.
  2. Store in a sealed container, label, date, and refrigerate. Consume within seven days. Place in a freezer to last up to three weeks.
For More Time but Healthier Tahini Recipe
  1. Place ingredients in a glass container, cover, and refrigerate for four hours, or overnight.
  2. Remove from fridge, drain, rinse, and place on a tray to sprout for four hours, or overnight.
  3. Remove from fridge, place in a blender or food processor, and process until it reaches desired consistency.
  4. Store in a sealed container, label, date, and refrigerate. Consume within seven days. Place in freezer to last up to three weeks.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: Soaking and sprouting sesame seeds neutralizes the growth-inhibiting enzyme that’s found naturally in seeds and nuts which makes them harder to digest.  Soaking the seeds makes them easier to digest and more nutritious. They also have enzymes that aid in digestion.

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Votes: 3
Rating: 4
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Raw Food Magazine

Chef: 

We love discovering new recipes and new way to make your everyday living healthy and happy. If you're looking for a recipe for your family, a quick snack, a great nightly meal or a tasty treat that will not put on the pounds then you have came to the right place. Enjoy:)

 

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