Re: recipes of tahini butter

[Guest guest]

1/4 cup oil to 1 cup sesame seeds. Toast the sesame seeds at 340 for about 15

minutes. Stir regularly and do not allow the seeds to brown as this will impair

the flavor. Let them cool and then put the seeds in a food processor and add

oil. Process the mixture, stopping regularly to scrape the sides, until creamy.

Tahini should be stored in the refrigerator in a tightly closed container. It

will keep for up to 3 months.

Stacey

>

> looking for recipes of tahini butter not using coconut oil

>

> --

> Jody

> scd 5 years

> celiac sprue, pernicious anemia,

> heavy metal toxicity

> nummular eczema

>

>

> " Strength does not come from winning

> Your struggles develop your strength. "

>