I always feel that sesame snaps are only ever eaten whilst on picnics or as part of a pack lunch – don’t ask me why! Granola bars and healthy breakfast bars are so popular and get so much Instagram and Facebook time, though I feel the ‘old fashioned’ sesame snaps gets a little neglected. With the theme of all my recipes being ‘clean’ and refined sugar free, I turned my hand to sesame snaps to see what I could do……I wasn’t disappointed.
Makes 8-10 snaps
50g buckwheat groats
50g sesame seeds
25g mixed seeds (sunflower, pumpkin, linseed)
25g flaked almonds
8 pitted dates
1 tbsp honey
1. Soak the dates in boiling water for 15 minutes. Whilst they are soaking, measure out the buckwheat groats, sesame seeds, mixed seeds and flaked almonds and lightly toast in a frying pan for 3-5 minutes (keep stirring and do keep an eye on them as they can burn quickly).
2. In a high speed blender or food processer, blend the almonds until they form a smooth butter like paste. Drain the dates and add to the blended almonds along with the honey and continue to blend until smooth.
3. Empty the blended mix into a large mixing bowl and add the toasted seed, buckwheat and nut mix. Stir well until combined, it should feel quite sticky and hold together well.
4. In a line baking tray, spread the mixture out evenly (approx. 1cm thick), use the back of a wet tablespoon to spread the mixture more easily.
5. In a pre-heated oven (180C) pop the tray in for 10 minutes. Allow to cool before scoring into slices and then place in the freezer for 30-40 minutes.
6. You can either eat them straight from the freezer, or if you are giving to small children, allow to soften for 10 minutes.