One of the most popular nuts in my house are almonds, but I happen to be allergic to almonds. I haven’t always been allergic to them and they seem to be the only nut that I am allergic to, go figure. However, I feel that almost everything today has almonds and it makes it hard for me to try new things. My son, how has Type I Diabetes, loves to eat almond butter since it is low in carbs but he also loves sesame seeds…so, I decided to make sesame seed butter, something I also can enjoy. This recipe is very yummy and it made about 2 1/2 of the jars in the photo.
*Sesame Seeds – 3 1/2 pounds, no shells (at Whole Foods I buy them from the dispenser)
*Coconut Oil – soft or liquefied about 5-6 tables spoons
*Cinnamon powder – 1/2 teaspoon
*Coconut Sugar – 1/4 cup (I had never heard about this before and then I looked it up and event though it has the same calories and carbs as sugar, it actually only has 3-9% fructose where sugar has 50% fructose)
*Salt – pinch (I think a pinch is about 1/8 teaspoon)
*Vanilla extract – 1 teaspoon
- Pre-heat the oven to 325 degrees and on a baking sheet lined with parchment paper spread the sesame seeds evenly and cook for about 12 minutes. Remove from the heat and let cool for about 5 minutes.
- In a food processor, add the sesame seeds and then process for about 2-3 minutes until grounded. Push down any excess to the bottom of the processor. Start the processor again and add the coconut oil until the mixture starts getting softer. Add the rest of the ingredients and continue to process until the consistency of peanut butter (see picture above).
- If you need to add any other ingredients for flavor you can do so, but in small increments and then taste.
Tip: I actually ate it with smashed banana and some honey over an English muffin. It was very tasty. I think this is a great gift idea that you can give with crackers, fruits and honey or jams.
Sesame seeds toasting in the oven