I have been experimenting with sesame flour lately. Sesame flour is very simple to make, not too expensive and is low in carbohydrates To make sesame flour I simply process sesame seeds into a coarse flour texture. Sesame flour has a nutty taste. I have not done a lot of baking with sesame flour but I have found that the texture works well in bases of cheesecakes and slices.
Sesame flour was the perfect ingredient to use for the base of these Asian inspired Ginger and sesame mini cheesecakes. I used a combination of sesame flour and coconut flour for the bases, along with erythritol, ground ginger, tahini and coconut oil. I used more ground ginger, tahini and sesame seeds in the cheesecakes, as well as low fat cream cheese, low fat coconut milk and 1 egg.
The ground ginger adds spiciness while the sesame seeds and tahini add a delicious nutty flavour. Very tasty, low in carbohydrates and high in dietary fibre. The sesame seeds are quite nutritious too, as they are rich in a range of minerals, including copper, manganese, calcium, magnesium, iron, phosphorus, vitamin B1 and zinc. So eat up!
Ginger and sesame mini cheesecakes
Makes 6 mini cheesecakes
½ cup sesame seeds
½ cup coconut flour
1 tablespoon erythritol
1 teaspoon ground ginger
1 tablespoon tahini
2 tablespoons coconut oil, melted
2 x 250 gram tubs of low fat cream cheese
1/3 cup low fat coconut milk
2 teaspoons ground ginger
¼ cup erythritol
1 tablespoon tahini
1 tablespoon sesame seeds
Measuring cups and spoons
6 pan muffin tray
- Pre-heat the oven to 150°C.
- To make the base firstly add the sesame seeds to a food processor and process until they resemble the texture of coarse crumbs. Tip the sesame flour into the mixing bowl.
- Add in the coconut flour, erythritol and ground ginger and mix well to combine.
- Add the tahini and coconut oil to the dry ingredients and mix until well combined.
- Line the pans of a muffin tray with baking paper. Divide the base mixture between the lined muffin tray pans and press down with wet hands until it is firm and even.
- Bake the bases for 15 minutes at 150°C.
- While the bases are baking prepare the cheesecake mixture by adding the low fat cream cheese, coconut milk, ground ginger, erythritol and tahini to the food processor.
- Process until the mixture is even and smooth.
- Add in the sesame seeds and egg and process until combined.
- Remove the bases from the oven and although them to cool.
- Pour the cheesecake mixture over the bases and smooth them out with the back of a spoon.
- Bake the cheesecakes for about 40 minutes at 150°C.
- Remove the cheesecakes from the oven and allow them to cool to room temperature before removing them from the muffin tray using the excess baking paper.
- Chill the mini cheesecakes completely in the fridge before serving.