goobygirl
10-20-2008, 02:12 PM
Not really, but it sounded cute.
I made two tahinis, two different ways today and wanted to share my experience. All were with organic hulled seeds.
The first tahini I ground the sesame seeds into a powder with my dry blade in the Vitamix. I put in 8 oz. I tried just letting it run without oil, but it didn't want to do that. So I added sesame oil and sea salt. Tastes pretty much like tahini and is smooth.
The second tahini I soaked the sesame seeds for about 30 minutes. I processed the seeds and some of the soaking water in the dry blade container. Seeds were not getting all ground up, so I switched to wet container. Added some sesame oil, but not as much as the first. This batch is less tahini-like, a little chunkier and whiter.
Then I put some of the second tahini into the wet container, added carrot, broccoli, and cabbage strips from a mixed bag I usually use for salad toppings (I was out of carrots), added cumin, coriander, parsley, onion, lemon juice, spinach, and cilantro and mixed to make a cracker. It's quite wet. I'm looking to make a cracker substitute since I can't eat flax or sunflower seeds (or pumpkin).
It may be a little wetter than I'm used to when I used to make flaxseed crackers, but I'm hoping it will dry well. We'll see.
I'm now soaking buckwheat groats and rye berries to see if I can make the buckwheat popcorn, and a buckwheat/rye berry cracker.
I made two tahinis, two different ways today and wanted to share my experience. All were with organic hulled seeds.
The first tahini I ground the sesame seeds into a powder with my dry blade in the Vitamix. I put in 8 oz. I tried just letting it run without oil, but it didn't want to do that. So I added sesame oil and sea salt. Tastes pretty much like tahini and is smooth.
The second tahini I soaked the sesame seeds for about 30 minutes. I processed the seeds and some of the soaking water in the dry blade container. Seeds were not getting all ground up, so I switched to wet container. Added some sesame oil, but not as much as the first. This batch is less tahini-like, a little chunkier and whiter.
Then I put some of the second tahini into the wet container, added carrot, broccoli, and cabbage strips from a mixed bag I usually use for salad toppings (I was out of carrots), added cumin, coriander, parsley, onion, lemon juice, spinach, and cilantro and mixed to make a cracker. It's quite wet. I'm looking to make a cracker substitute since I can't eat flax or sunflower seeds (or pumpkin).
It may be a little wetter than I'm used to when I used to make flaxseed crackers, but I'm hoping it will dry well. We'll see.
I'm now soaking buckwheat groats and rye berries to see if I can make the buckwheat popcorn, and a buckwheat/rye berry cracker.