Originally posted by Dr. Davis on 2018-09-26
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Sesame Seed Flour
Sesame seeds actually
make a very nice grain-free flour.
Look for white or
yellow seeds, not the dark or black, as less
sesame flavor shows through (nor will the
end-product be dark or black). Grind them in
your food chopper, food processor, or coffee
grinder until reduced to flour. (Stop when a
flour-like consistency is achieved, as further
grinding will yield seed butter.) If you
don’t like the modest sesame seed flavor
that comes through, you might find sesame seed
flour more suited to a savory, rather than
Look for bulk sesame
seeds that are inexpensive, certainly less
expensive than almonds to grind for almond flour.
Avoid the small jars sold in the spice area or
spice shops that are far more expensive.
Here is a simple recipe
for Ginger Nutmeg Macaroons just to give you a
taste of using sesame as an alternative flour.
These go well with coffee or tea.
Ginger Nutmeg Macaroons
Makes 10 macaroons
2 egg whites
1 cup sesame seeds, ground
Sweetener equivalent to ½ cup sugar
1 teaspoon dried ginger
½ teaspoon ground dried nutmeg
Preheat oven to
350°F (177°C). Line baking sheet with
Whip egg whites until stiff peaks form.
With mixer on low-speed,
stir in ground seeds, sweetener, ginger, and
nutmeg until well-mixed. Taste to adjust
sweetener, if necessary.
Using a teaspoon, spoon
onto the baking sheet. Bake for 20 minutes
until golden brown.