How to grind black & white sesame seeds
As you all know, I like to use a wide variety of low carb flours made from nuts and seeds in my recipes. We do not have to limit ourselves with almond and coconut flour only. In fact, nuts such as hazelnuts, walnuts, pecans and peanuts make the best keto bread, cakes, cookies etc. You will be surprised that keto bread made from these nuts is way lighter, softer and fluffier than almond bread. And they are healthier too. Seeds such as sunflower, flaxseeds, black & white sesame and pumpkin seeds also make awesome keto bread; so light, soft and fluffy. For yeast versions, they are able to proof within a short period of time with incredible height and they are way cheaper and healthier, too. I started using raw hazelnuts, walnuts, pecans, peanuts, flaxseeds, sunflower seeds, pumpkin seeds and black & white sesame seeds to make keto bread about 4 years ago. Since many of you may not know about these breads, I have decided to do a remake of these recipes. I will also be using these alternative low carb flours to make more recipes. Hence, I created a new playlist on "How to grind nuts and seeds" so that whenever I use any of these alternative flours, there will be a tutorial video available for reference on how to grind them. I started showing you how to grind hazelnuts, walnuts, whole psyllium husks about two months ago, and today, I will show you how to grind black & white sesame seeds. Sesame seeds are nut free and low in carbs. They have a good source of healthy fats, fiber, protein, antioxidants, B vitamins, minerals and other beneficial plant compound. They also have anti-inflammatory properties. Black sesame seeds have a slightly nuttier flavor than the white counterpart but both types have the same benefits. Black sesame seeds are black as their hulls (shells) are intact, whereas white seeds have their hulls removed. Black sesame seeds are more flavorful and have a stronger aroma with a hint of bitterness but it's something that is lovely and mellow, rather than sharp.
1. Use a seed, bean, nut or multi grinder as it is the most effective. A powerful food processor or blender such as Vitamix can be used too. In the video, I used a multi grinder.
2. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).
3. Ensure that the seeds are at room temperature and dry. It is not necessary to roast the raw sesame seeds before grinding.
4. Place the sesame seeds into the grinder. Pulse (do not blend) a few times for a few seconds each. Do not over grind as it will turn into a paste or butter. That is why it is easier to control by pulsing and not blending.
5. Transfer the ground sesame seeds into a bowl and it is ready to be used as a low carb flour.
6. The texture of the ground sesame seeds is coarse, like "meal", not flour.
7. Home grinding will not yield a fine texture as the fat content of the nuts are still intact. For commercial grinding, the fats are squeezed out and sold as oil then the leftover "cake" is ground into powder and sold as flour.
8. You can grind in bulk and store in the fridge or freezer for convenience.
Check out these recipes that uses ground black & white sesame seeds;
Black & White Sesame Seed Buns
Black & White Sesame Seed Loaf Bread
Black & White Sesame Seed Bagels
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