If you’ve wondered what to do with sesame seeds, this simple sesame snaps recipe is the answer. With only a few ingredients you can make a healthier version of store-bought sesame snaps, using maple or rice syrup instead of refined sugar.
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The Story Behind the Recipe
Every good recipe has a story. This healthier sesame bar came about when my unwell child asked for “those sesame biscuit things” after barely eating for days while recovering from the flu. Living in a village with limited supplies and transport, I improvised in the kitchen and created a quick batch of sesame snaps using what I had on hand.
I used a blend of maple syrup and rice syrup for sweetness. If you prefer to avoid fructose, you can make them using just rice syrup. If you want to avoid sweeteners altogether, these are very tempting—so maybe skip them if you’re trying to resist treats!
Why Make Sesame Snaps?
Making your own sesame snaps lets you choose wholesome ingredients. Sesame seeds are rich in calcium and other nutrients, which can be especially useful for those who avoid dairy. Coconut oil contributes beneficial fats, and by making the snaps at home you decide which sweetener to use.
I used a mix of maple and rice syrup. While rice syrup is lower in fructose, rice products can contain trace arsenic, so some people prefer small amounts of honey or maple syrup instead. Choose the sweetener that fits your dietary preferences.
How These Sesame Snaps Are Made
This version is much easier than traditional caramel-based recipes that require sugar thermometers and careful timing. You simply melt the oil and syrup together, stir in the sesame seeds, spread the mixture on a lined tray, and bake.
The total time is short and the method straightforward, making these a quick homemade alternative to store-bought sesame snaps.
Recipe: Sesame Snaps (Gluten Free, Vegan)
Gluten-free, dairy-free, egg-free, nut-free, soya-free, refined sugar-free, vegan
- Prep time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Serves: 8
Ingredients
- 50 g coconut oil
- 25 g rice syrup
- 25 g maple syrup
- 200 g sesame seeds
Instructions
- Place the coconut oil and syrups in a small saucepan and melt over low heat, stirring until combined.
- Remove from the heat and stir in the sesame seeds until they are evenly coated.
- Line a baking tray (about 30cm x 15cm) with baking paper. Tip the sesame mixture onto the tray and spread it evenly. For thinner snaps, use a larger tray.
- Bake in a preheated oven at 180°C (160°C fan) / gas mark 4 for around 15 minutes, until golden.
- Remove from the oven and let cool for a couple of minutes. Gently score lines in the mixture where you want to break the snaps.
- Allow to cool completely before removing from the tray and cutting into pieces.
- Store in an airtight container.
Notes
Nutrition values are approximate and provided for information only.
