Serves: 5
Yield: 1 cup


1 cup sesame seeds
4 teaspoons sea salt


1. Place the sesame seeds and salt in a small skillet over medium-high heat. Stir constantly until the seeds start to pop, begin to brown, and emit a fragrant nutty aroma. Be careful not to burn.
2. Quickly transfer the lightly browned seeds to a blender and grind briefly (there is no need to finely grind the seeds).
3. Let the gomashio cool before using. Refrigerate in a covered container up to one month.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Gomashio recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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