Chantal Sesame Flour (organic) - 500g
Sesame Flour is as ancient as the grain itself. It is rich in protein and minerals like iron, zinc and magnesium. Sesame flour has a mild, nutty aroma and widely used for aromatising pastry with 7-9% mixture maximum. The mild and slightly sweet flavor makes this flour well suited for biscuits, cakes, crepes and pancakes.
1 cup Chantal sesame seed flour
1 cup Chantal Jumbo oats
3 cups Chantal whole-wheat flour
2 3/4 cups Chantal bread flour
1 1/2 cups Chantal buckwheat flour
2 1/4 cups Chantal cornmeal
1 cup Chantal Organic Fair trade sugar
2 cups Rice Milk or other Milk
5 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
- Blend Dry ingredients, add milk until the consistency is to your liking
- In a non stick pan, brush with oil
- Pour 2 T of mixture per pancake
- Serve with Raw Honey
Sesame Seed Chicken Fries Recipe:
½ cup of Chantal sesame seed flour
1 uncooked chicken breast cut into strips
2 tablespoons of cayenne
1 tablespoon of onion powder
1 tsp of garlic powder
Dash of sea salt
1 whisked egg
- Whisk ingredients together starting with the egg and spices,
- Blend in the Sesame flour
- Coat the chicken and pan Fry
1 cup Chantal sesame seed flour
2 large bananas
2 cups water
3 tablespoons Rice Syrup
1 tablespoon Chantal vanilla essence
500g Chantal sesame seed flour
1 / 2 cup Chantal brown sugar or Rice Syrup to taste
1 teaspoon Chantal cinnamon
2 tablespoons Chantal vanilla
1 gallon of filtered water
- Soak the sesame flour in the water for 8 hours or overnight
- Strain the mixture
- Blend other ingredients in blender until smooth
- You can store in a glass jar, sealed in the fridge for 2-3 days.
2 cup water
2 tablespoons yeast
4.5 tablespoons salt (a little less or more as prefered)
4 tablespoons Chantal sugar (a little less or more as prefered)
1 medium-large clove garlic (crushed, minced or as you like it)
4 tablespoons Chantal olive oil
1 tablespoon basil
1 tablespoon oregano
2 tablespoons (1/8 C) Chantal sesame seed flour
1/2 cup durum semolina
about 1 3/4 to 2 1/4 Cups Chantal bread flour
a little oil to coat the dough
a little cornmeal on which to stretch the dough (optional)
- Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water). Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better, a whisk) beat the yeast until it is fully dissolved.
- To the yeast mixture, add 1 clove crushed or minced garlic, 4 tsp sugar, 1 1/2 tsp salt, a pinch (about 1/16 - 1/8 tsp) of cayenne, 4 tsp olive oil, 1 tsp basil, and 1 tsp oregano and mix vigerously.
- Stir in 2 Tbsp milled sesame seeds and 1/2 C durum semolina and mix well.
- Add 1 C flour and mix very well - about 100 strong strokes with the wood spoon until the batter is nice and smooth - until it cascades off the back of the spoon.
- Add 1/2 cup of flour mixing the dough by hand once it becomes too stiff to mix with the spoon.
- Add additional flour, 1/4 cup and mix in well, then add 1/8 cup at a time only until the dough no longer sticks to the hands. Knead the dough with a push-and-turn motion until it's silky smooth and begins to feel responsive under your hands - about 5 to 8 minutes (about 5 minutes with a dough hook) dusting it only a bit if it sticks to your hands as you knead.
- Form the dough into a flattish ball and apply a coat of oil to the surface and return it to the bowl.
- Cover the bowl and put it in a warm, draft-free place (we use the oven with the light on).
- Let the dough rise for about 70 minutes.
- Prepare topping while you wait
- Remove the dough from the bowl to a lightly floured work surface.
(As an option, spread some cornmeal on the working surface instead of flour - stretch your dough on bit of cornmeal.)
Flatten out the ball of dough to work out the air bubbles and cover it with a towel. Let the dough rest for 5 minutes.
- Form the dough to fit your pan.
- Wet the edge (the perimeter) of the dough with warm water (so seeds will stick) and sprinkle it liberally with whole sesame seeds - as illustrated below.
- Dress your pizza and bake it, on the lowest shelf in your oven (not the oven floor), at 425o F (220o C) until the crust is cooked and the cheese starts to turn golden.