so many sesame seeds! help!
Toast a bunch:
In a hot skillet over medium heat (no oil), shake or stir until golden brown.
Sprinkle on salads, tofu dishes, meats, veggies.
Grind some of the toasted seeds with a little sesame oil into a paste and refrigerate or freeze for future use in stir fries, sauces, or dressings.
I love toasted sesame seeds on a salad. It doesn't even have to be a salad that's "supposed" to have sesame seeds in it. Just add it for some flavor and texture.
Ahi tuna poke is a healthy, tasty dish that uses plenty of sesame seeds and is gluten free.
There are a lot of noodle dishes that use a sesame sauce. My mom mixes sesame paste, soy sauce, sesame oil, and chili oil into a dressing for cold noodles with bean sprouts and slivers of cucumber and carrots. You can find gluten free versionns of everything you'd need, I think.
I think sesame crusted tofu would be tasty, but personally I would marinate the tofu and cook it at room temperature, not straight out of the fridge. And make sure your pan is searing hot, otherwise the seeds will just fall off.
This is exactly what I was about to suggest. Sesame brittle is a personal favorite. The first recipe is part of my Christmas baking. The second is my personal favorite as ginger and I are not friends.
GINGER SESAME BRITTLE
1 1/2 cups sesame seed
1 cup granulated sugar
1 cup dark corn syrup
1/4 cup water
2 tablespoons butter or margarine
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger
Toast sesame seed in shallow pan in a moderate oven (350 degrees F) for 15 minutes. Butter a 15 x 10 x 1-inch jellyroll pan.
Combine sugar, syrup, water and butter in a saucepan. Bring to boiling, stirring constantly. Lower heat without stirring, until mixture reaches 300 degrees F on a candy thermometer or until mixture when dropped in cold water, separates into threads which are hard and brittle. Remove from heat, stir in sesame seed, baking soda and ginger. Pour into prepared pan, spread evenly. Let cool and break into pieces. Store in tightly covered container.
SESAME SEED BRITTLE
1 1/2 cups granulated white sugar
1/2 cup honey
2 tbsp water
1 tsp lemon juice
1 tsp cinnamon
1 cup sesame seeds
Cook sugar, honey, water, and lemon juice in a saucepan over low heat, stirring constantly, until the sugar is melted. Continue cooking with stirring until the mixture reach 300 degrees F on a candy thermometer, about 20 minutes.
Remove from the heat and stir in cinnamon and sesame seeds. Pour the brittle onto a buttered cookie sheet in thin layer. Loosen before candy hardens.
When cold, break into pieces.
Tahini! Lightly toast the seeds (the white, hulled variety) in the oven until just before they start to colour. Cool. Whirl in a food processor (metal blade) until smooth (like peanut butter), adding olive oil, plain (not toasted) sesame seed oil or other vegetable oil as needed. Season with salt if you like. Use as a spread or to make tarator bi tahina (lemon, garlic and tahini sauce), baba ghanouj (egglpant and tahini dip), hummus bi tahini (chickpea and tahini purée), halva, etc.
Wonton crisps - brush wonton wrappers with sesame oil and a bit of egg white, sprinkle with sesame seeds, fold in half to form a triangle, brush with more sesame oil mixture, sprinkle with more seeds, cut in half to make smaller triangles, and place on a parchment lined sheet pan and bake for about 10min or until toasted at 350F. edit: missed the part about gluten-free the first time...the first ingredient is wheat flour on the ones I have...maybe there is a gluten free version. Sorry :\
Or - along the same lines as sesame brittle, add sesame seeds to your average candied cashew nut recipe. (DH brought some of these home from the Farmer's Market recently and I had a hard time not polishing off the bag in one sitting.)