I used white sesame seeds and trust me the taste was heavenly.
Not exact matches
I like to
use a combination of
white and black
sesame seeds because it looks nice, but feel free to
use one or the other if that's what you have on hand.
I
used puffed oats, almonds, pecans,
sesame seeds, sour cherries and
white chocolates.
For my cookies, I decided to
use both
white and black
sesame seeds.
I love that you
used a mix of
white and black
sesame seeds; this would look perfect on a Thanksgiving Day table!
I
used a mixture of black
sesame seeds and
white sesame seeds to be super fancy not really..
2 cups
white rice flour 1/3 cup raw
white sesame seeds 1/3 cup raw black
sesame seeds (
white may be
used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup
sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
1 1/2 cups lukewarm water 5 large egg yolks (reserve one
white for bread glaze or
use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping:
sesame seeds, poppy
seeds, anise
seeds, dried rosemary or dill
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks,
white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup
sesame seeds (optional) frying oil (I
used peanut oil)
Pour breadcrumbs and a handful of
white sesame seeds (if
using) onto the third plate and line the fourth plate with double layer of paper towel.
These were beautiful when baked — I
used a mixture of black and
white sesame seeds, but I thought mine were a little blah tasting.
I
used black
sesame seeds,
white sesame seeds and caraway, yum.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax
seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp
sesame seeds / poppy
seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup
white chocolate (50 g) if vegan
use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
I
used both black and
white sesame seeds, but if you have only one kind, you can just double the amount.
Ingredients: 300 g whole grain wheat sourdough starter (100 % hydration) 125 g whole grain wheat flour 125 g
white wheat flour 150 g water or milk (I
used milk) 8 g fine sea salt 1 tablespoon of chopped tarragon
sesame seeds for topping 10 ice cubes for creating steam during baking
You can
use just
white sesame seeds or mix
white with black.
Ingredients: 50 g active whole grain wheat or rye sourdough starter (100 % hydration) 300 g
white wheat flour 175 g water or milk (I
used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil)
sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.