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Plant milks


Toasted Sesame Seed Milk

Glass of Toasted Sesame Seed Milk
Toasted sesame seed milk with sesame crackers
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
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! ​
Kasha and toasted sesame seed milk for breakfast
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 ;)

Basic recipe:

  • 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
  • cinnamon

How to:

  • 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.
Picture
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 in a bowl.
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 the seeds in a high-powered blender
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.)
Picture
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
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.
Picture
  • Keep the pulp in an airtight container in the freezer to make crackers at a later date :)
Buon appetito!

Click on the pictures below to check out these delicious dairy-free milks, cheeses & crackers

Picture
Non-dairy plant-based milks
cultured raw vegan cheeses on a platter
Cultured vegan cheeses
Picture
Soft non-cultured plant-based cheeses
Picture
Crackers
Picture
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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

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact