Tag Archives: seeds

Chocolate, nut and seed slice

Delectable, delicious and sure to make you drool until you have the first bite then feel completely satisfied knowing that it is made with natural, wholesome and healthy ingredients. An indulgent raw and gluten free slice that can be kept in the freezer for those moments when a chocolate urge is present in what is otherwise a wholefoods based diet. Experiment with adapting the recipe to suit your own needs and likes which is part of the fun of being creative in the kitchen.

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A chocolate raw sweet treat.

Ingredients:

1/2 cup rice malt syrup (You could use honey or medjool dates as another option here if you want it sweeter).

2 tablespoons raw cacao powder

1/2 cup organic coconut oil

1/2 cup nut butter-any variety (l just made my own by processing some almonds in the food processor)

2 generous pinches of sea salt

1 1/2 cup raw activated nuts -any variety but l used almonds

1/2 cup coconut flakes

1/4 cup chia seeds

1 teaspoon cinnamon

2 vanilla bean pods (scraped) or 1/2 teaspoon vanilla essence

1/2 cup sesame seeds

This recipe contains lots of ingredients and most can be substituted for something else or left out possibly if you don’t have it in the pantry. Experimentation is at the core of creativity so just go with what you have and have a taste along the way.

Gently melt the rice malt syrup and coconut oil and put to the side. Place the nuts into the food processor and pulse until broken into pieces. Add the rest of the dry ingredients and pulse to mix and then add the liquid. You can do this final step in the food processor or transfer to a bowl to gently mix.

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Place the mixture into a baking dish lined with baking paper and smooth with a spatula. Place into the fridge or freezer to firm up. About one hour should be adequate.
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Remove from the fridge or freezer and gently slice using a sharp knife. The size of the pieces is up to you!
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After slicing you can place it back into the freezer to firm up a bit more or transfer to an airtight container for storage.

I like to make a treat on the weekend and then keep it in the freezer to have as required. I try to just have wholefoods during the week but if l am at work l often pack a slice or cake into my lunchbox as an energy pick me up during the day. This is a lovely chocolate slice filled with dense energy, anti-oxidants, healthy fats and lots of flavour. Enjoy!

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Rustic seed bread

A crunchy and crumbly gluten and dairy free bread for those times when nothing else will do. Eat it straight out of the oven or keep it in the freezer and lightly grill for a quick meal.

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A great dipping bread.

This recipes uses whole sunflower and pumpkin seeds which gives a rustic appearance and texture but if you want a more refined loaf you could process these slightly before mixing. The pepitas are extra crunchy and the small pile left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch.

Ingredients:

3/4 cup Coconut flour

3/4 cup Buckwheat flour

1 cup Almond meal

1/2 cup LSA

1  generous cup of seeds – a mix of whatever you like but l recommend organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 free range eggs

A generous 1/4 cup organic coconut oil gently melted

Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)

Method:

Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base. Mix all of the dry ingredients together except the chia seeds. Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds. Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.

Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden.

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Let it cool for a few minutes in the baking dish

Turn out onto a cooling rack and when cool cut into slices with a serrated knife.

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When you cut the loaf collect the crumbs that fall through the board.

It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best.

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Really crunchy and delicious

The middle bits can be grilled when required to give them some extra crunchiness. You can do this straight from the freezer and then top the bread with your favourite toppings such as avocado and tomato.

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Served here with avocado, tomato, spinach and a veggie burger.

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2015-07-05 19.58.13

Perfect Pancakes

Start your day with a delicious flavoursome pancake which is gluten, dairy and processed sugar free. Make a batch of mix up for the week and enjoy a breakfast which is quick to prepare, colourful and very tasty. Easily adapt this recipe to suit your own tastes and to provide variation to your diet.

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Top the pancake with your favourite fruit, seeds, nuts, coconut flakes and some maple syrup.
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This pancake features seasonal mandarin with cinnamon.
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Some lovely kiwi fruit and banana add an interesting element to this pancake.
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Pureed raspberries with banana, seeds, nuts and maple syrup

Basic Recipe: This is the basic recipe that you can make at the start of the week.

1 cup coconut flour

1/2 cup buckwheat flour

2 free ranges eggs

Filtered water (enough to make a moist dough)

Additions to the basic recipe: Add different flavours to your mix by adding grated beetroot, grated sweet potato, grated carrot, cinnamon, chia seeds, apple, flaked almonds or coconut flakes as examples.

Method: This is a small pancake so once you have made your dough you just need to an amount to form a small ball which you can then flatten in your hands before placing into a pan with some oil. I usually use olive oil or coconut oil. Just a small amount. Gently cook until golden then flip over. A guide to the size of the pancake is to make it just bigger than an egg ring when flat and then the toppings fill out the meal.

Toppings: This is where you give your pancake a personality by adding fruit, nuts, seeds, coconut flakes and a natural sugar. I activate my nuts and seeds and keep them in tubs in the fridge and freezer so they are always on hand. This part of the meal preparation takes just a few minutes. I like to use either organic maple syrup or organic raw honey. They have a different flavour but ensure it is just a teaspoon. Such a quick meal to make and you can really make it look pretty and impress everyone with your skills. My new podcast has just launched and l would love you to subscribe and leave me a rating/review.

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1500 photo A magnificent beetroot and coconut pancake topped with seasonal mandarin.

You can subscribe through Stitcher and iTunes. Support your wellbeing today and listen as you drive, cook or exercise. stitcher podcastI have also become an affiliate for Froothie and you can buy the latest range by clicking on the link below. I have the Optimum 9400 High Speed blender and really love it. I use it to make smoothies and sauces mostly. It is very powerful and handles ice really well. froothie 9400 You can also follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life, Primal Living Melbourne or Gluten Free Central.

Lunch box bars

These are delicious lunch box bars that are raw, frozen and highly nutritious. With the help of a food processor these are so quick to make with just a few simple and natural ingredients. This recipe can also be made without a food processor but the mix may not hold together as well and be more like a trail mix. 2015-07-02 12.08.18

 Into the food processor (chopping blade) place: 

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup sesame seeds

1 cup coconut flakes

1 cup chia seeds

1/4 teaspoon sea salt.

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Nicely broken down

Other ingredients:

1 cup organic coconut oil

1/2 cup raw organic honey

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Place your coconut oil in the saucepan. If it is hot weather the oil will already be either soft or a liquid so you won’t need to do this step.
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Gently melt the coconut oil
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Add the oil to the dry ingredients and then add the honey. Mix well. You may need to gently warm the honey but don’t melt on a high heat as this will damage the nutrients. I often just place the jar under warm running water.
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This pan is a good shape and size.

Place the mix into a rectangular baking tray and even out with the back of a spoon. You can line it with baking paper or if you are using a metal tray like this one can just tap the bottom to remove it when frozen. Ensure it is pressed very firmly. I like to cut the mix into bars at this point but you can also do it later when the slab comes out of the freezer. If you do it now then when frozen the pieces just snap apart, whereas later you will slice the slab with a knife.

Place into the freezer for about an hour and then either snap the pieces apart of slice. Return to the freezer and eat as desired. So delicious.

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I cut this batch after they were frozen. Slightly messy but you get to eat the crumbs.
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Nicely cut into bars

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Rustic Sunflower Seed Pizza

Sunflower seeds make a tasty, firm and filling base for this gluten and dairy free pizza. Enjoy a classic favourite with a twist which is a nice sometimes choice to brighten up your meal options when you are eating a restricted diet. 

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A hearty meal.

Ingredients:

2 cups of raw activated sunflower seeds

2 free range eggs

1/2 cup of coconut flour

1/4 teaspoon sea salt and ground black pepper to taste

2 tablespoons olive oil

Herbs (add your favourite herbs for an extra tasty base).

Method:

Place all ingredients in the food processor (chopping blade) and process until the sunflower seeds are broken down to resemble an almond meal type consistency (rustic look).

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The processed mixture

This mix will make three pizzas. The base is very filling and quite dry so it needs a generous layer of moist toppings. Divide the mix into three and roll each pile into a ball.

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Use a rolling pin and your hands to gently roll the mix out. Make the edges neat with the back of a spoon. Ensure the base is well compressed.
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Pre-bake the base in a 180 degree celsius oven until the edges are turning golden. Let cool.
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Place your toppings on the base. I used a lovely spicy mince that was cooked, a large beaten egg and fresh rosemary. You can add more toppings than this as the base can hold them well.
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The cooked pizza.
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Top with rocket and enjoy.

This pizza was very nice cold the next day. It is extremely filling so you don’t need a huge serve. I would add a moist salad to it as well that has a dressing plus avocado as an example.

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Sensational seed and nut bars!

A delicious healthy snack bar that will add some sweetness to your day!

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Eat them straight from the freezer or pack them into the lunch box.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, Paleo, gluten, dairy and processed sugar-free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

A good 1/2 cup organic coconut oil

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These ingredients add a delicious flavour to the bars.

Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.

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Be careful of the very sharp blade.

Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.

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The mix is ready to be flattened.

Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners. I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. A temperature of 160 to 170 Degrees Celsius is recommended for 30 minutes but you can guage this better after your first batch.

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Ready for the oven.

Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row.  Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.

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Perfectly baked with golden edges. These were sliced when cool and placed in the freezer over night. They can easily be separated now and stored in a container in the freezer.

Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.

The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.

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A delicious snack.

Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.

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A sweet treat.

If you have enjoyed this post please share with a friend. You can follow me on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Raw seed and nut bars!

A delicious raw and frozen snack bar that will add some sweetness to your day! This is a raw version of one of my most popular recipes ‘Sensational Seed and nut bars’ which are baked in the oven and have a crispier texture. This raw version is equally delicious but has the added benefit of not being baked which preserves the nutrients in ingredients such as raw honey. 

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So simple to make and delicious.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and can be kept in an air tight container in the freezer. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

1 cup of organic coconut oil

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These ingredients add a delicious flavour to the bars.

Place all ingredients into the food processor and mix until well combined. If your food processor isn’t very strong pulse the nuts and dates first to break them up a bit before adding the other ingredients.

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Place all ingredients into the food processor and pulse.
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All ingredients are broken down and well mixed.

Line a glass baking dish with baking paper and pour the mix in. Now is a good time to have a taste test. The mix should be sweet and delicious. Use a spatula to flatten the mix and make sure it is quite even across the whole dish.

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Place the slice in the freezer for several hours to set.
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Remove the slice carefully from the dish by holding the edges of the baking paper.
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Carefully slice the bars length ways with a sharp knife.
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Cut the bars into the size that you would like them and place in a tub in the freezer.
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A delicious and nutritious snack.

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at Holistic_Paleo and on Facebook at Primal Living Melbourne and Holistic Wellness For Life. 

Crispy Seed Crackers and Guacamole.

A crispy seed cracker with a hint of sea salt and a delicious tangy guacamole is a taste sensation and completely satisfying. Make a big batch of the crackers and have them on hand in the freezer to go with your favourite toppings.

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A most delicious meal.

Making the Seed Crackers:

The seed crackers are really easy to make and just require a few ingredients plus some patience. Place one cup of water in a bowl and add to it one cup of mixed seeds (just under 1/2 cup each of raw activated pumpkin seeds and sunflower seeds. The cup will be almost full. Add on top one tablespoon of LSA mix and 2 tablespoons of black chia seeds. It’s o.k if it is overflowing a bit).

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Pour the seeds into the water and give a stir.
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A double batch in the making 

Add 1/2 a teaspoon of sea salt to the mixture and mix well. Let this sit for at least 15 minutes so it becomes a bit gluggly looking. Pre-heat the oven to 150 degrees celcius.

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Pour the mixture onto a baking tray covered with a generous piece of baking paper. Smooth out with the back of a spoon until it is even and most of the tray is covered.

Place the mix into the oven for up to 1.5 hours or until the sunflower seeds are turning golden. It may require less time depending on your oven. Turn the oven off at this point and leave for one hour.

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One huge cracker. Now break it into usable pieces.

The cracker mix should be able to be broken easily into pieces and used with your favourite meal, as a snack or frozen.

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A delicious and versatile cracker.

Making the Guacamole:

Guacamole is very easy to make and a quick meal to create. You can use any volume of the ingredients you wish to make a dish that suits your tastes. I used two fresh avocado’s slightly mashed, 2 spring onion green tops chopped, some small orange tomatoes diced, the juice of half a lemon, pink rock salt and black pepper. Once you mix it all together you have guacamole and it is best eaten straight away. The colour of the tomatoes you use will alter the appearance of the guacamole and bright red ones look really excellent.

This is a very healthy meal or snack and one that can be enjoyed by many people. You can make a large batch of guacamole and serve as a dip with the crackers and this is sure to be popular with your family or guests.

You can follow me daily on Instagram or on Facebook at Holistic Wellness For Life or Primal Living Melbourne

Rosemary and Sea Salt Crackers

This is a handy gluten and dairy free cracker with a lovely flavour of rosemary and sea salt. They are softer than a regular cracker but are a good base for your favourite toppings and can be kept in the freezer and used as required.         

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Place your favourite toppings on or serve them plain.

Ingredients:

1 cup of organic sesame seeds

1 cup of organic pumpkin seeds

1 cup of organic sunflower seeds

1 generous tablespoon organic coconut oil

1 generous tablespoon raw organic honey

1 heaped tablespoon fresh rosemary

1/2 teaspoon sea salt

1 cup filtered water

Place all of the ingredients into the food processor and blend until smooth.

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Ready to be mixed 
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A smooth paste like mixture 

Spoon the mix into a tray (mine was 24cm x 34cm) generously lined with baking paper so it hangs over the edges and spread out smoothly with a spatula until even across the pan.

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Make sure the mix is even and there isn’t a glut of mix in the middle.

The mixture should be about 1/2 cm thick across the tray. Bake in a 180 degree celsius oven until turning golden around the edges.

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Just golden around the edges 

Remove from the oven and carefully lift the mix onto a flat surface by grabbing the edges of the baking paper. Cut into slices using a pizza cutter or something similar.

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Small even sized squares are best. 

Lift back onto the tray and return to the oven and bake until golden.

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The ones in the middle will not be as golden as the outer ones. You can cook them a bit more separately if you want them all a similar colour. 

Let cool in the tray and then carefully remove with a spatula and place on the cooling rack.

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Tasting one at this point is a good idea.

You can eat these bars fresh or place in the freezer to use later on.

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Freezing them to use later on.
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Top with your favourite ingredients for a meal or snack.

When l use these crackers from the freezer l quickly place them under the grill and they are ready to be used. You can eat them plain but l prefer to use them as a base for toppings which will increase the nutritional content.

You can also follow me on Instagram at holistic_paleo or Facebook on Primal Living Melbourne or Holistic Wellness For Life

Fritatta with chicken and greens

Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast. 

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A wonderful breakfast

If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.

Ingredients:

6 free range eggs

1/2 cup home made chicken stock

Pink rock salt and black pepper (season to taste)

1 large leaf of silverbeet and spinach (or whatever you have)

A handful of fresh flat leaf parsley

1/2 a cooked chicken breast

1 piece of spring onion green tops chopped finely

1 handful of activated pumpkin seeds

Coconut oil to grease the dish

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Grease your dish well with coconut oil, then add the eggs, chicken stock and seasoning.

Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.

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Sprinkle the pumpkin seeds over the top.

Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.

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I served the egg bake with avocado and tomato.

You can vary the dish by adding different vegetables and meats. The options are endless.

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This is another fritatta l made which is meat free but has the addition of tomatoes both for colour and flavour.

You can follow me daily on Instagram at holistic_paleo

coconut majic

booktopia

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Sensational seed and nut bars!

A delicious healthy snack bar that will add some sweetness to your day!

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Eat them straight from the freezer or pack them into the lunch box.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

A good 1/2 cup organic coconut oil

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These ingredients add a delicious flavour to the bars.

Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.

2014-07-10 12.40.32
Be careful of the very sharp blade.

Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.

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The mix is ready to be flattened.

Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners.

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Ready for the oven

I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. I cooked mine today in a Fan Forced Convection Oven at 170 Degrees Celsius for 30 minutes. You will be able to check this after your first batch.

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Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. This is what l do now as l don’t like to wait.

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Remove from the freezer and cut.

Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row.  Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.

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Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.

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Store in an airtight container in the freezer

The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.

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I love this part!

Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.

2014-07-20 20.15.47

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Sesame snaps with poppy seeds and cinnamon

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A lovely snack and easy to make!

A favourite snack that you can make at home! This is a twist on the popular sesame snap but the recipe is easily modified to have a more traditional flavour. The original recipe is from ‘The Merrymaker Sisters” website and l have modified it by adding in poppy seeds and cinnamon.

This is a very quick and easy snack to make and they can be kept in the freezer to add to lunch boxes.

Ingredients:

1 and 3/4 cups of organic sesame seeds

1 cup of organic almond meal

1/2 cup raw organic honey

1/4 cup organic coconut oil

2 tablespoons poppy seeds

1 generous teaspoon cinnamon

Note: If you want a traditional sesame snap leave the poppy seeds and cinnamon out and use 2 cups of sesame seeds. 

Method:

Mix all ingredients together in a bowl. Place half of the mixture onto a piece of baking paper and cover with another piece of baking paper. Roll out carefully to flatten.

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Gently roll the mixture so it is even.

Roll the mix to about 1/2 a centimetre. Remove the top paper and use a knife to straighten the edges and then re-roll. Do this for the other half of the mixture.

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Life the baking paper and flattened mixture onto the baking tray

Bake the sesame snaps in a 180 degree celsius oven for approximately 10 minutes or until golden.

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Golden cooked sesame snaps.

Let the sesame snaps cool for a short time and then lift off the tray by grabbing the edges of the baking paper. Place on a flat surface and using a sharp knife cut the edges off and then cut into rows and then smaller pieces.

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Use the edges to taste test your cooking.
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These are the plain sesame snaps. Once cooled they can easily be stored in the freezer and are a handy snack.

It is a good idea to make your own snacks if you can as this ensures that you know exactly what is in the food you are eating. There are no nasty additives, colours or flavours in these bars, and this is a great way to eat healthier.

I hope you enjoyed this recipe. I post daily on Instagram, Facebook and Twitter and the links are on the bottom of the website. Thank you Carolyn