Go Back
–+ servings
Thick sesame almond butter sauce for Full GAPS with tiny chili flecks in a ceramic bowl
Ebonie Garnica

Sesame Almond Butter Sauce for Full GAPS

A thick Full GAPS finishing sauce with prepared tahini, almond butter, garlic, honey, chili and a little cooked sardine. One batch; add to ready-served food without further cooking.
Print Recipe Pin Recipe
Servings: 1 batch
Course: Condiment, Sauce
Cuisine: GAPS, Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon cooked sardines drained; freshly cooked or water-preserved in glass
  • 1 tablespoon coconut oil melted and cooled until just fluid
  • 1 tablespoon Nutiva Original Coconut Aminos coconut tree sap and sea salt
  • 1/4 cup plain prepared sesame tahini stir before measuring; see linked homemade recipe
  • 1/4 cup plain unsweetened almond butter properly prepared; stir before measuring
  • 1 tablespoon crushed fresh garlic about 4 cloves at 1×
  • 1 tablespoon honey
  • 1 teaspoon pure chili flakes or less to taste
  • 1 teaspoon sea salt
  • 1 teaspoon pure ground chili pepper not a starch-containing seasoning blend

Equipment

  • Small glass or ceramic bowl
  • Fork
  • Spoon
  • Measuring cups and spoons
  • Garlic press or knife

Method
 

  1. Mash the drained cooked sardine with the coconut oil and coconut aminos in a small bowl. If needed, melt the coconut oil and cool until just fluid first. Press with a fork until the fish breaks into very fine soft fibers.
    Cooked sardine mashed with coconut oil and coconut aminos for Full GAPS sesame almond sauce, with a coated fork
  2. Add the tahini, almond butter, crushed garlic, honey, chili flakes, salt and ground chili. Stir and fold, scraping the bowl, until the pale and dark streaks become an evenly mixed tan paste.
    Tahini and almond butter being folded into Full GAPS sauce, with pale streaks and a sauce-coated spoon at rest
  3. Add the sauce to ready-served food after the cooking is complete. Do not simmer or fry the sauce afterward. Drain any cooked vegetable noodles before folding in the sauce so excess water does not dilute it.

Notes

Full GAPS: For those already tolerating properly prepared almonds and sesame. Not Intro, nut-free, or No-Plant GAPS. This honey-containing sauce is not written for GAPS Ketogenic.
Homemade ingredients: Use prepared sesame tahini and plain fermented almond butter. The linked almond butter uses cultured whey, so it contains dairy. The tahini contains raw olive oil; keep this sauce as an unheated finishing sauce.
Fish flavor: Optional stronger version uses twice the displayed sardine amount. Keep every other ingredient unchanged.
Yield and time: Makes one batch. Have the nut and seed butters prepared and the fish cooked before mixing.
Storage: Refrigerate promptly, covered, using clean utensils. Follow the shortest storage limit of your prepared ingredients; mixing does not restart the storage clock of cooked fish. The chilled sauce firms and remains a paste rather than a thin dressing.

Tried this recipe?

Let us know how it was!