When a poorly child demands a specific item of food you know it has to be delivered. Especially when said child hasn’t eaten much for a week having suffered with the flu for nearly three weeks on and off.
However, when you live in a village and your husband has taken your beloved VW van to work because his car decided to get sick too (on top of everything else!)…and you don’t have required food item in the house, you have to improvise in the kitchen.
So when Pickle requested more of those ‘seedy sweet things’, I knew I was going to have to make some.
In an attempt to get him to eat something earlier in the week I had rummaged in the cupboards and come across some sesame snaps that had been hiding there for a while. After the first mouthful, he wanted more and I was delighted to see him eating, even if it was bucket loads of refined sugar.
When I said I could make him some he looked most disappointed (knowing full well that if I made some they wouldn’t be as ‘unhealthy’ as those that are from the shops).
Anyway, within 30 minutes of the demand, poorly child had a plate with a sesame snap on….and a smile on his face.
In an attempt to prevent me from eating any I made them with a mixture of maple syrup and rice syrup. If you wanted to avoid fructose then you could make them with just rice syrup…and if you want to avoid sugar all together… then don’t make them or you’ll be tempted. Don’t say I didn’t warn you!
The bonus of making your own is that you can use ingredients that are beneficial to your health. sesame seeds are a fantastic source of calcium for those who are dairy-free; coconut oil provides you with beneficial fats along with all kinds of other properties (read about them here) and if you make them yourself you have the choice of what sweetener you use depending upon your thoughts on sugar.
So next time you fancy a sesame snap, or your poorly child demands one…make haste to the kitchen and knock some of these simple treats up.
Healthier Sesame Snaps Recipe
- 50 g coconut oil
- 25 g rice syrup
- 25 g maple syrup
- 200 g sesame seeds
- Place the coconut oil and syrup in a small saucepan and melt over a low heat
- Remove from the heat and stir in the sesame seeds
- Line a baking tray (measuring approx. 30cm x 15cm) with baking paper then tip the mixture into the tin and spread out evenly. If you want them thinner then use a larger tray
- Bake in a pre-heated oven at 180 degrees/160 degree fan/gas mark 4 for around 15 minutes until golden
- Remove from the oven and leave to cool for a couple of minutes before scoring lines gently in the mixture where you want to break them
- Allow to cool completely before removing from the tin and cutting into pieces
- Store in an air tight container