Sesame Seed Tuille
Ingredients
- ⅔ cup / 100g toasted sesame seeds I used a mixture of brown + black
- 3 Tbsp. coconut flour
- ¼ cup / 40g coconut sugar
- ¼ tsp salt
- ¼ cup / 60ml coconut oil
- ¼ cup / 60ml full fat coconut milk
- ¼ tsp vanilla extract
Directions
- Preheat oven to 325F.
- In a dry skillet over medium heat, toast sesame seeds, stirring frequently, until fragrant. Remove from heat and let cool. Add to a medium mixing bowl and add the coconut flour, coconut sugar and salt.
- In a small saucepan over low heat, melt the coconut oil, then stir in the coconut milk and vanilla. Pour over the dry ingredients and stir well to fully combine.
- Place the mixture on a piece of parchment paper, then place another sheet of parchment on top and roll out until very thin.
- Remove the top piece of parchment, then slide the bottom piece with the dough onto a baking sheet and place in the oven. Bake for 10-15 minutes until golden around the edges.
- Remove from oven and slide the parchment onto a cooling rack. Let cool completely, then break into shards and store in a very airtight container. Keeps for 1 month.
Notes
Makes 12-15 servings
