This might become my new favourite milk! Sesame seeds are a great source of calcium, iron & magnesium & sesame milk is a delicious way of incorporating them into your diet.
Toasted sesame seeds
This milk is rich & creamy with that heart-warming aroma of toasted seeds. It smells divine and is lovely on cooked kasha (toasted buckwheat) but my guess is you'll probably want to drink this on its own, it's so good!
How about kasha and toasted sesame seed milk for breakfast?
If drinking it on its own, a teeny drop of the best maple syrup gives it a hint of sweetness, alternatively you could blend in a pitted date. **Whenever I add dates to plant milk, I tend to add them after I have strained the milk. I just find it easier to strain that way.
Once you have your homemade toasted sesame seed milk, the possibilities are endless!
Make it into a chocolate milk with a couple of spoonfuls of cacao and 2 dates.
Blend together with a frozen banana and a tablespoon of carob powder for a wonderful smoothie.
Use on your cereals for breakfast (cereals meaning, buckwheat, amaranth, whole oats, etc. Not Cocoa Pops ;)
½ cup whole sesame seeds (toasted)
2 cups water or coconut water (or half and half)
¼ teaspoon Himalayan salt (*optional)
½ teaspoon vanilla extract (*optional)
1 pitted Medjool date (*optional)
*I've added these as optional because most of the time I add nothing else but water and the seeds. If you use coconut water instead of water, then you really don't need any other sweetener. Options to jazz it up:
1 teaspoon Wild honey/Maple syrup
2 teaspoons cacao or carob powder
1 teaspoon maca root powder
Toast the sesame seeds in a heavy-based pan or skillet. Be careful - you can't leave them unattended. You need to move the pan back and forth so they don't burn! I don't put more than 1/2 cup of seeds in the pan at a time, this way they all toast at the same rate.
Toast the sesame seeds in a heavy-based pan.
Let the seeds cool in a bowl or on a plate. Don't leave them in the hot pan as they'll continue to toast.
Put extra seeds that you have left over into a glass jar with a lid, once they have cooled down.
Leave the seeds to cool.
Blend 1/2 cup of seeds with 2 cups of pure, filtered water or coconut water in a high-powered blender for 1-2 minutes. It'll be a gorgeous golden colour!
Blend in a high-powered blender.
Strain through a nut milk bag or a large piece of cheesecloth. (Place the bag or cheesecloth on a sieve over a bowl so you have both hands free.)
Strain the seed milk through a nut bag or a large pice of cheese-cloth.
Squeeze as much of the milk as possible through the cloth. Start from the top and work your way down.
Squeeze the milk through the nut milk bag.
Store in an airtight bottle or jar in the fridge. This is a delicate milk so consume it within 2 days.
Keep the pulp in an airtight container in the freezer to make crackers at a later date :)
Click on the pictures below to check out these delicious dairy-free milks, cheeses & crackers
Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com