Next time you bake low-carb bagels, baguettes or dinner rolls, try my new mock version of this popular spice/seed blend. It’s real close to the taste of the real proprietary blend. Not quite the same, but hey….I am guessing here for the amounts of each spice/seed that appear in the ingredients listings on the bottles. It’s close enough to work for me anyway. If you’d like to try a more aromatic blend, try my 8-Seed Blend sometime! It’s got a wider variety of spices and is very good in its own right.
3 T. dried minced onion flakes
2 T. dried minced garlic granules (I find at Sam’s)
3 T. white sesame seeds
4 T. toasted white sesame seed
1 T. coarse black pepper
1 tsp. Sea Salt (I used Himalayan pink)
4 T. Black Sesame Seeds (I order on-line)
DIRECTIONS: In your broiler, toast the 4 T. sesame seeds on a small baking sheet until lightly browned. Please do not get distracted as they can burn in the blink of an eye! Been there myself a time or two. Remove and cool. Pour them onto a paper plate. Measure out remaining ingredients and stir well. Fold the paper plate to pour them up into an awaiting lidded jar. I always keep my old spice jars when emptied as they are so convenient to have when I make a new homemade spice blend such as this one. This blend will keep for months, as the only real perishable thing in the blend are the sesame seeds, with their high oil content. As with all spices, store in a dark cabinet or closed spice rack.
NUTRITIONAL INFO: Makes 18 T. or 54 tsp. 1 tsp. contains:
12.44 cals, 1.6g fat, 1.09g carbs, 0.34g fiber, 0.75g NET CARBS, 0.4g protein, 44.7 mg sodium