Have you ever had sesame snaps? They were one of my favourite childhood snacks! In today’s recipe, I show you how to make homemade sesame snaps that are just as good as the ones you get from the store but are healthier and aren’t wrapped in individual plastic wrappers. It’s a delicious snack or a mini treat that is gluten-free, nut-free, paleo and vegan-friendly.
What Are Sesame Snaps?
Sesame snaps are thin crisps made from sesame seeds and sugar or honey, and sometimes other seeds or dried fruit. As a snack or a treat, sesame snaps or sesame candy are popular in the Middle East, Asia, Mediterranean and even Eastern European cultures. In Greece and Cypress, they are known as pasteli; in Poland, as sezamki, which is similar to the name I knew them back in my childhood
In Australia and the UK, they’re known simply as sesame snaps and they come as 4 thin crisps wrapped in that annoying single-used plastic packet. They taste nutty or seedy and have that lovely sweetness, often with a hint of honey. Sesame snaps are great for lunchboxes, movie snack, hiking, road trips, and pre and post-workout.
The commercially available version is made with sesame seeds, glucose syrup and sugar. Because I love them so much, I wanted to create a healthier version with more natural sweeteners. I used a little brown rice syrup and a touch of honey (you can use maple syrup) which hold the sesame seeds together. I also added a little shredded coconut, vanilla and pumpkin seeds.
These sesame snaps are a great source of fibre and minerals such as calcium, magnesium, iron and zinc.
How To Make Sesame Snaps
You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Here are some step-by-step photos to guide you along. They will last for up to two weeks in an airtight container.
You can add your personal twist to this recipe such a little cinnamon or nutmeg or maybe a few black sesame seeds.
More Healthy Snacks & Treats
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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
Instructions
- 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 40-cm x 3-cm) 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 2-3-mm 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.
Notes
- Feel free to remove the coconut and add sunflower seeds instead.
- If honey is a problem, use more rice malt syrup. Maple syrup can also be used.
- Olive oil can be used instead of coconut oil.
Nutrition
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Love this simple, fibre-rich treat. I’ll try it out at one of my healthy eating with cancer classes very soon 😊
Thank you for this recipe, delicious!
Thank you for the kind feedback, Sharon. Irena xo
Just made these and they were amazing!! Only used sesame seeds to make them like the sesame snaps we used to get as children and this was a spot on healthy version!
Will be adding these to my weekly bake!!!!
Thanks, Mona. Super happy they worked out well for you!
This recipe sounds and looks very delicious! I haven’t been able to make it because i cant find the brown sugar syrup. Do you make it?
Do you mean brown rice syrup? It’s sometimes just called rice syrup and you can get it from supermarkets, sometimes in the health section. Alternatively, use maple syrup or honey here.
Do you think you can freeze these? Thanks
Good question, I am not sure as I haven’t heard of freezing sesame snaps. They will keep for a while in the fridge and even out of the pantry in an airtight jar.
10/10
I absolutely love this sesame snap recipe. So simple and delicious. I make it regularly now, sometimes I add oats and a pinch of sea salt too.
Thanks, Millie 🙂
these turned out so well and are almost identical to a nut and seed brittle that i loved to buy from costco but which is no longer available. i had looked everywhere for a recipe and tried so many, but failed! i had to turn up the heat on my particular oven to get them to brown and made a couple of the suggested substitutions, but once finished, i couldn’t stop at just two pieces as per the suggested serving! lol!
Should they or could they be kept in the refrigerator? They came out delicious! and perfect.
Can be left out of the fridge but keep them in an airtight container so they stay crunchy.
Do you use hulled or unhulled sesame?
Hulled. I rarely see unhulled sesame seeds for purchase. I don’t see why you couldn’t use it though.