Sesame seeds are fabulous! Chocked with calcium and magnesium, they are also plentiful in manganese, iron, zinc, selenium and tryptophan. They strengthen the liver and kidneys, and act as a general tonic to the entire body. Not bad considering their size!
Sesame seeds can be white or black, and you can buy them hulled or unhulled. Unhulled is the way to go as the husk contains a lot of the minerals and co factors necessary for their absorption. Grind them up before eating to get access to their treasures. To further help with the digestibility and nutritional value, soak them for a few hours (or overnight) and lightly pan roast them before grinding.
If you want to take it to the next level – why not sprout them! After soaking, rinse, drain and spread out your little gems on a piece of muslin/fine sieve/other sprouting surface. They should not take long to sprout. Rinse and drain every few hours. As soon as you see a little tail poking out, you are ready to rock! They will keep in the fridge for a couple of days like this. Use them liberally in everything! On salads, vegetables, stir frys, sandwiches, baking, on eggs, anything!
So now for cake. I came across this recipe from here, but wanted to make a gluten free version, and thought why not go the whole hog and do a grain free version. I was pretty happy with the results! So were numerous others!! 🙂
|The syrup drizzle has made this look a little burnt in the photo, it wasn’t – I promise! 🙂|
Sesame Orange Blossom Cake
40g coconut flour
160g almond meal
1 tbs baking powder
1 tsp baking soda
1/2 tsp sea salt
3/4 cup unhulled tahini
300ml freshly squeezed orange juice