sesame flour

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One of my favourite desserts, this is an irresistible combination of soft, scented milky blancmange and gleaming shards
sesame flour plant source seed aka sesame meal latin name Sesamum indicum gluten none protein 46% goes with bananas, chocolate, dried fruit, lime leaves, milk, nuts, pears,

poultry, seafood

uses binding, coating for fried foods, dips, pancakes, smoothies, thickener

for sauces, soups and stews

Milled from sesame seeds, this understated and underused flour certainly delivers on the nutritional front. It contains an impressive amount of essential amino acids that make up protein (see page 59), plus iron, dietary fibre and important B-vitamins – and no gluten whatsoever. Since the oil has been extracted from the seeds before milling, it’s also low in fat. All in all, it’s the flour to use if you’re vegan or following a gluten-free diet, or simply want to make sure you’re getting nutrients that might otherwise be missing from your diet. As far as the cook is concerned, sesame flour also delivers on versatility. Its mild tahini flavour co-exists happily with a range of other ingredients. It makes excellent pancake batter and is a nutritious thickener for sauces and milky puddings – try Lime Leaf-scented Blancmange with Sesame Brittle (see page 194). You can add it to cakes and biscuits, or use it for binding bars and flapjacks. Try it instead of breadcrumbs in stuffings, or for coating egg-dipped fish fillets and vegetables before frying. Otherwise, keep things simple and just add a spoonful to a smoothie, sprinkle over yogurt, fruit or breakfast cereal, or stir it into a spicy vegetable stew or curry towards the end of cooking. Unlike most flours, sesame flour has a clumpy texture, rather like damp sand on a tropical beach. It’s a good idea to sieve it, and then to stir meticulously to prevent lumps when mixing with liquids. You’ll find sesame flour online (see Sources, page 280), in health food shops and good supermarkets.

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lime leaf-scented blancmange with sesame brittle double-lobed lime leaves 3 large, fresh or frozen but not dried whole milk 600ml (1 pint), preferably organic cornflour 4 tablespoons sesame flour 4 tablespoons caster sugar 3 tablespoons, or to taste

for the sesame brittle caster sugar 200g (7oz) toasted sesame seeds 4 tablespoons

serves 4–6 You will need: up to six 150ml (5fl oz) metal heart-shaped moulds or ramekin dishes

Extract taken from Flour by Christine McFadden (Absolute, £26) Photography © Mike Cooper

One of my favourite desserts, this is an irresistible combination of soft, scented milky blancmange and gleaming shards of crunchy brittle. Sesame flour adds subtle flavour and helps thicken the blancmange. You can buy it in good supermarkets, health food shops and online (see Sources, page 280).

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Remove the tough stalk from the lime leaves and roughly shred the leaves. Save a few shreds as a garnish and put the rest in a saucepan with all but 4 tablespoons of the milk. Slowly bring to a simmer over a medium heat. Remove from the heat and leave to infuse for about 20 minutes. In a second saucepan, blend the cornflour and the reserved 4 tablespoons of milk to a smooth slurry. Stir in the sesame flour and caster sugar. Strain the infused milk on to the slurry, stirring to mix. Bring to the boil, whisking constantly until thickened – about 3 minutes. Simmer gently for another 3 minutes, continuing to whisk. Pour into the moulds, leave until cool, then chill for 2 hours, or until set. Meanwhile, make the sesame brittle. Line a baking sheet with a sheet of silicone. Pour the sugar into a heavy-based saucepan over a medium heat. Let the sugar melt without stirring, shaking the pan occasionally until all the sugar has dissolved. Increase the heat slightly and bring to the boil. Let it bubble away for a few minutes until evenly golden. Stir in the sesame seeds and boil for a few more seconds. Pour on to the silicone-lined baking sheet, tilting it so that the brittle spreads in a very thin layer. Once it’s set solid, break into shards or small fragments. When ready to serve, turn the blancmange out on to serving plates. Decorate with two or three sesame shards and a sliver of lime leaf. cook’s notes • When making the sesame brittle, watch the bubbling sugar like a hawk. It can burn very quickly. • The brittle will keep for a week or more as long as it’s stored in an airtight container. • If the blancmange is reluctant to leave the moulds, invert the moulds over serving plates and cover with a tea towel soaked in hot water and wrung out. Give the plate and mould a shake to release the blancmange.

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flour

sesame flour

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