SESAME SEEDS + NOT-SO-EVERYTHING BAGEL BREAD
What may appear to be a humble little seed is actually a nutrient dense powerhouse and one of my all time favourites. Crunchy, slightly sweet with a pretty neutral flavour, these little gems pair well with both sweet and savoury dishes. It wasn’t really a flavour or food that I grew up with, but when I started making my own hummus I fell HARD for tahini - a beautiful, creamy paste made from ground sesame seeds.
Sesame seeds are believed to have originated in India having been mentioned in early Hindu legends as a symbol of immortality. Even in ancient Assyrian legends, wine made from sesame seeds was drunk by the gods when they created the world.
These little guys are loaded with healthy fats, fibre and nutrients that support many areas of the body. As a good source of calcium, sesame seeds also contain magnesium and phosphorus, minerals needed to support the health and integrity of bone. They are also a very good source of copper, manganese and zinc, three trace minerals that are cofactors in enzymes that help to promote the construction of the bone matrix. Sesame seeds contain high concentrations of phytosterols that may help to reduce cholesterol and are a concentrated source of energy producing vitamin B1 and iron, as well as tryptophan that helps promote sleep. Sesame seeds contain unique lignin phytonutrients, sesamol and sesamolin, which have been found to have antioxidant and anti-inflammatory properties. Combined with a healthy dose of dietary fibre, these seeds are SUPER in my books.
I love adding sesame seeds to just about anything - sweet or savoury! They make a great addition to granola or oatmeal or as a topping for smoothies or smoothie bowls. A little sprinkle over a salad or stir-fry not only looks pretty, it also packs some texture and flavour. Lately, I’ve been using sesame seeds to crust my salmon, but it could also be used for chicken or tofu. Tahini might just be my favourite nut/seed butter. Now thats a big statement, but it is one of my favourite pantry staples! I use it to make hummus, veggie spreads + dips, creamy salad dressings, fat bombs + raw treats, sesame milk, and my all time favourite treat - a big spoonful of tahini stuffed in a medjool date (if you haven’t tried that, you MUST).
Sesame seeds have a high oil content and can become rancid (just like any other nut or seed), so it's a good idea to smell them before buying or using (especially if they are from a bulk bin). They should smell sweet and fresh, not bitter or rancid. To keep them fresher longer, I store all my seeds (and nuts) in glass containers in the fridge or freezer. As a general rule, they will last for about three months in the fridge and up to a year in the freezer. As for tahini, you can find it in most grocery stores - look for RAW (it is more nutrient dense) and make sure there are no other oils/ingredients (opt for organic if possible).
I could seriously go on and on about how much I love these little seeds and have so many recipes to share, but due to popular demand I thought I’d share this simple bread. It’s just a few ingredients, takes no more than 40 minutes (start to finish) and is gluten/grain-free, nut-free, yeast-free, sugar-free, keto/paleo friendly. It’s a really versatile recipe and you can play around with flavours and seasonings as much as you’d like. NOTE: this is not your typical bread. It’s great to use as a vehicle for eggs, spreads and various other toppings, but I’ve never attempted to toast it - so be warned.
NOT-SO-EVERYTHING BAGEL BREAD
1 cup raw tahini
1 tsp baking soda
1 tablespoon apple cider vinegar
pinch of salt
“Everything But The Bagel Seasoning” from Trader Joes
OR make your own using a mix of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, sea salt
Preheat oven to 350F and line a bread pan with parchment paper. In a bowl mix together eggs, tahini, apple cider vinegar, baking soda and salt. The mixture will be very thick - just make sure you’ve combined the ingredients well. Pour/scoop the mixture into your prepared bread pan and smooth the top. Generously sprinkle the seasoning mix on the top and put it in the oven. Bake for 25-35mins (depending on oven) until a toothpick comes out clean when checking. Allow to cool before slicing and ENJOY!