Sesame Snaps Recipes

SESAME SNAPS

Sesame Snaps image

A delicious, nutritious treat made with oats, sesame seeds and brown sugar! Great for lunch bags, or a trip to the gym!

Provided by Rhiannon

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 6

Ingredients

¾ cup butter
1 ½ cups brown sugar
1 ½ teaspoons vanilla
2 ¼ cups quick cooking oats
¾ cup sesame seeds
¾ teaspoon baking powder

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 13.2 g, Cholesterol 10.2 mg, Fat 5.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 37.9 mg, Sugar 9 g

HOMEMADE SESAME SNAPS

Homemade Sesame Snaps image

This a healthier, homemade sesame snaps recipe that uses all natural ingredients. Enjoy as a snack or a little treat. These are gluten-free, nut-free, paleo and vegan-friendly (replace honey with maple syrup or extra rice syrup).

Provided by Irena Macri

Categories Snack

Time 22m

Number Of Ingredients 7

Ingredients

1/2 cup sesame seeds
1/4 cup pumpkin seeds/pepitas
1/4 cup desiccated coconut, unsweetened
2 tablespoons brown rice syrup
1 tablespoon honey (or maple syrup)
1/2 tablespoon melted coconut oil
1 teaspoon vanilla essence/extract

Steps:

Preheat the oven to 150 C / 300 F.
Thoroughly combine all ingredients in a bowl with a spoon, pressing down the mixture against the sides.
Measure out a piece of parchment/baking paper to fit a medium flat baking tray (about 40cm x 30cm) and place it on a cutting board or flat surface. See step-by-step pics above.
Scoop the mixture into a ball and transfer to the middle of the sheet. Spread into an oval shaped pancake, pressing down with the back of the spoon. Make sure there are no visible holes. Then place another piece of parchment paper over the top and press down with your hands, until the pancake flattens. Make sure not to break it.
Using a rolling pin, flatten the mixture into a thin layer. Press and roll the pin over the top starting from the middle in different directions, making sure the mixture doesn't spread beyond the parchment paper. We're after 2-3mm thickness - but don't worry if it's a little thicker.
Carefully slide the paper with the snap layer onto a baking tray. Peel off the top piece of paper very carefully, patching up any little holes that might appear.
Bake in the oven, middle shelf, for 10-12 minutes, until golden brown. Keep an eye on it as the mixture does cook quickly and can burn easily. It should be golden brown.
Remove from the oven and cool completely. If it's cold outside, put the tray out in the cold air.
Once completely cooled, break into rectangular snap pieces. Keep in an airtight container for up to two weeks.

Nutrition Facts : ServingSize 2 squares, Calories 166 calories, Sugar 6 g, Sodium 3.4 mg, Fat 12.4 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 2.4 g, Protein 4.1 g, Cholesterol 0 mg

HONEY SESAME SNAPS

Honey Sesame Snaps image

This is a lovely recipe if you are just looking for something sweet and light. I used to buy these in shops then realized they would be so much nicer hot and homemade, so I devised this recipe and have been making it ever since.

Provided by HannahMLovesFood

Categories Nuts

Time 13m

Yield 25 Small Pieces, 8 serving(s)

Number Of Ingredients 3

Ingredients

190 g sesame seeds
45 -50 g sugar
130 g honey

Steps:

Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

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