HOME MADE TAHINI: VEG-LICIOUS, CAMELINA OILFriday, February 21, 2014
A little while back I was sent some interesting looking oil to test out. I really thought hard about how I wanted to use this product and even though you can take Veg-licious Camelina Oil by the teaspoon as a supplement, its use as a culinary oil interested me far more.
The oil is very nutty and would lend itself well to salad dressings but I figured that why not go the whole nut and use it to make tahini, that delicious pale roasted sesame seed delight! Now you may be thinking that life is too short to make tahini paste but honestly, it's super tasty and with only three ingredients it's a snap to make.
HOME MADE TAHINI
- 1/2 cup sesame seeds
- Approx 2 tablespoons Camelina Oil (Or use good quality Extra Virgin Olive Oil)
- Salt, to taste
- Heat the oven to 350°F.
- Place the sesame seeds in a frying pan that can go in the oven, and bake for 10-15 minutes- but keep checking every minute or so and keep swirling the pan to move the seeds around. The frying pan helps to keep the seeds in and not all over the floor (like I did, even with the frying pan- swirl gentle!) The sesame seeds need to be fragrant and golden brown.
- Immediately transfer toasted seeds to a separate bowl to prevent carryover cooking.
- Add sesame seeds to the bowl of a food processor and grind for 1 minute, or until seeds have broken down. While processor is on, drizzle in the oil, and continue to grind for 1 or 2 minutes more, or until a smooth paste forms. If mixture is too dry, then add more oil, 1 teaspoon at a time.
- Season to taste- it needs a good helping of salt.
- Place your tahini in a jar and keep in the fridge for up to one month.
We will be using this tahini to make yummy hummus for my son's school lunches- apparently he is either allergic to sandwiches or he just has not got the time to eat them for fear we miss any of the precious recess time!!
Its also pretty scrummy on toast......
Karlene’s Veg-licious Camelina Oil is a powerhouse of the omega-3 fatty acid alpha-linolenic acid (ALA) combined with the antioxidant benefits of naturally occurring tocopherols (vitamin E). Camelina oil is the new flaxseed oil, only better since it is more stable and can be heated. In fact, its smoke point is 475°F (240°C), and it has a shelf life of 12 to 15 months without refrigeration.
I was given a free sample of Veg-licious Camelina Oil to test for my blog- all opinions are my own.