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Properly prepared sesame tahini for Full GAPS

Properly Prepared Sesame Tahini for Full GAPS

A small batch of tahini made with properly prepared hulled sesame seeds and raw olive oil for Full GAPS.
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Cook Time 8 minutes
Servings: 1 small batch
Course: Condiment
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup properly prepared hulled sesame seeds 35 g; soaked, sprouted or fermented and fully dried
  • 2 tbsp olive oil added raw during processing

Equipment

  • Le Creuset Signature Artichaut skillet, 9 inch
  • Ninja Professional Plus Kitchen System BN801 food-processor bowl
  • Flexible silicone spatula
  • Small ramekin
  • Measuring cups and spoons
  • Kitchen scale, optional

Method
 

  1. Place the fully dried properly prepared sesame seeds in the clean, dry Artichaut skillet over medium-low heat.
  2. Toast for about 8 minutes, tossing frequently so the seeds brown evenly and do not burn. Stop when they are lightly browned and smell distinctly nutty.
    Prepared sesame seeds toasting in an Artichaut skillet
  3. Transfer the seeds to a plate and cool completely to room temperature.
  4. Add the cooled toasted seeds to the Ninja BN801 food-processor bowl. Pulse until the seeds break down and begin forming a paste.
  5. Run the processor on low and add the olive oil in a slow stream. Continue only until the mixture is evenly combined and spoonable.
    Small tahini batch in the Ninja BN801 food-processor bowl
  6. Scrape the tahini into a small ramekin.

Notes

Full GAPS after properly prepared sesame is introduced and tolerated.
The sesame must be properly soaked, sprouted or fermented and fully dried before toasting.
The measured formula is 1/4 cup (35 g) sesame seeds and 2 tablespoons olive oil.
Keep the olive oil raw by adding it during processing, after the toasted seeds cool.
The source gives about 8 minutes for toasting but no measured cooling, processing, or total time.

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