Peanut flour and sesame flour recipes

[Mongolia]

I have just received a delivery of peanut and sesame flours but have no idea what to make with them. Any suggestions would be gratefully received!

 

[Robbity]

I useSukrin sesame flour in my low carb muffis, sometimes combined with ground almonds. or flax seed, etc. It's closer to a normal flour in texture than ground almonds, and doesn't super suck up liquids like coconut flour did for me.

I'm also experimenting with it as a thickener - actually added to cooked foods rather then raw at the moment. I added a small teaspoonful tonight to my slightly watery no spaghetti bolognese meat, and it thickened it up nicely. It's previously done the same for a cooked apple and blackberry mix.

Sukrin have some sesame flour recipes but be aware these may be gluten free rather than necessarily low carb ones. But try Google too for ideas.

Robbity

PS Sukrin sesame flour is somewhat reduced in oil (though still high content) , but I don't know if this would make any difference to how it handles.

 

[Mongolia]

I useSukrin sesame flour in my low carb muffis, sometimes combined with ground almonds. or flax seed, etc. It's closer to a normal flour in texture than ground almonds, and doesn't super suck up liquids like coconut flour did for me.

I'm also experimenting with it as a thickener - actually added to cooked foods rather then raw at the moment. I added a small teaspoonful tonight to my slightly watery no spaghetti bolognese meat, and it thickened it up nicely. It's previously done the same for a cooked apple and blackberry mix.

Sukrin have some sesame flour recipes but be aware these may be gluten free rather than necessarily low carb ones. But try Google too for ideas.

Robbity

PS Sukrin sesame flour is somewhat reduced in oil (though still high content) , but I don't know if this would make any difference to how it handles.

Thank you for that. Do you use it in recipes as a 1:1 replacement for normal or almond flour?

 

[Robbity]

Thank you for that. Do you use it in recipes as a 1:1 replacement for normal or almond flour?

Sometimes - but as I said in my previous post i tend to use use it in combination with ground almonds or flax seed. I generally use a larger quantity of the ground almonds or milled flax seed, so usually 2:1, but since my muffins are often made with what or how much I actually have to hand, I'm not terribly fussy over proportions. They may vary a bit in texture or density, but it's the number or size of eggs that tend to make the biggest difference.

Robbity