Place sesame, almonds, garlic, cumin, coconut and coriander into mixer bowl.
Cook 8 min/100°C or 212°F/speed 1/MC off.
Take lid off and cool completely.
Add salt & return lid to the mixer bowl. Pulse turbo once or twice.
Use to crust meats and veggies for a paleo crumb. Store in freezer so it lasts longer. Use kitchen scales to measure your dried spices. Increase garlic to 40 g or 1.4 oz if you like a strong garlic taste 🙂