Sesame Flour (organic) - 500g

Sesame Flour (organic) - 500g

Product Code: ChaSesFlour

NOTE: You pre-order before midnight Monday, we then collate all orders the next morning and deliver to you by the following Monday.

Price: $8.19

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.


Sesame 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

  1. Blend Dry ingredients, add milk until the consistency is to your liking
  2. In a non stick pan, brush with oil
  3. Pour 2 T of mixture per pancake 
  4. 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

  1. Whisk ingredients together starting with the egg and spices,
  2. Blend in the Sesame flour
  3. Coat the chicken and pan Fry

Sesame Shake:
1 cup Chantal sesame seed flour
2 large bananas
2 cups water
3 tablespoons Rice Syrup
1 tablespoon Chantal vanilla essence
Sesame Milk:
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

  1. Soak the sesame flour in the water for 8 hours or overnight
  2. Strain the mixture
  3. Blend other ingredients in blender until smooth
  4. You can store in a glass jar, sealed in the fridge for 2-3 days.

Sesame Pizza:
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)
pinch cayenne
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)

  1. 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.
  2. 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.
  3. Stir in 2 Tbsp milled sesame seeds and 1/2 C durum semolina and mix well.
  4. 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.
  5. Add 1/2 cup of flour mixing the dough by hand once it becomes too stiff to mix with the spoon.
  6. 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.
  7. Form the dough into a flattish ball and apply a coat of oil to the surface and return it to the bowl.
  8. Cover the bowl and put it in a warm, draft-free place (we use the oven with the light on).
  9. Let the dough rise for about 70 minutes.
  10. Prepare topping while you wait
  11. 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.
  12. Form the dough to fit your pan.
  13. 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.
  14. 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.
Reviews (0)

Write a review

Note: HTML is not translated!

Bad            Good

Tags: Sesame, Flour