Healthier Sesame Snaps
Ingredients
- 190 g sesame seeds
- 80 ml maple syrup
- 2 tbsp tahini (or coconut oil)
- Pinch sea salt (optional)
Instructions
- Preheat the oven to 160c/320f fan-forced.
- Add all of the ingredients to a bowl and stir until well combined.
- Place the mixture onto a sheet of baking paper and cover with another sheet of baking paper. Roll out into a large rectangle, approximately 3mm thick. The mixture will be sticky, so if it clings to the top sheet, carefully peel the paper back and continue rolling. You can also lightly grease the top sheet of baking paper to make this easier if needed.
- Remove the top sheet of baking paper and place the bottom sheet with the mixture onto a baking tray. Bake for 18–20 minutes, or until very lightly golden (they can go bitter if left too long).
- Leave to cool completely on the tray before removing and breaking into whatever sized pieces you like. The sesame snaps will firm up as they cool. Store in an airtight container for up to 2 weeks (if they go a little soft, just recrisp in the oven for a few minutes and allow to cool again before storing).
Storage
Store in an airtight container for up to 2 weeks (if they go a little soft, just recrisp in the oven for a few minutes and allow to cool again before storing).Notes
This recipe is aged 3+ years due to the shape and sharper texture of these snacks being for more confident eaters.