Two of my regular breakfast spreads, using walnut and black sesame. First bake them at 100˚C for an hour and then 130˚C for 20 minutes to get the aroma. This long low baking helps to destroy Phytic acid, present in all seeds and beans that will reduce nutrient absorption.
For walnut spread, just use food processor to blend to puree, no need to add any oil.
For black sesame spread, I used equal portion of Cocomus to blend to puree, for a smoother and rounder flavour.
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