<h1 class= "pgc-h-arrow-right" > crispy sesame crisp</h1>
These sweet and delicious cookies are a great handy snack on a busy day. They are perfect for preparing meals in advance and are especially suitable for enjoying with tea or coffee.
< h1 class="pgc-h-arrow-right" > raw material</h1>
1/2 cup (64 g) sesame seeds
1/4 cup (36 g) raw pumpkin seeds
2 tablespoons (30 ml) maple syrup
11/2 tbsp (18 g) coconut sugar
1/2 tablespoon (7ml) refined coconut oil, melted
<h1 class="pgc-h-arrow-right" > the production process</h1>
Preheat oven to 300°F (150°C).
In a medium bowl, add all ingredients and stir until well mixed.
Transfer the mixture to a baking dish lined with parchment.
Place another piece of parchment on top and flatten it with a rolling pin. Use your finger or the back of the spoon to bend to the sides to form a rectangle.
Remove the parchment paper from the top and bake the flat sesame mixture on the middle shelf in the oven for 18 to 20 minutes, or until it turns golden brown.
Remove from the oven and allow to cool completely. As it cools, it will continue to harden.
After cooling, cut the sesame seeds into 20-bite-sized squares.
< h1 class="pgc-h-arrow-right" > storage</h1>
Tahini can be kept in an airtight container on the counter for 3 days, in the refrigerator for 1 week and in the refrigerator for 2 months.
Nutrients per bite size
Calories 42 kCal
<col>
Total fat
3 g
Saturated fat
1 g
Mufa
polyurethane
Trans fats
0 g
cholesterol
0 mg
Total carbohydrates
Dietary fiber
Total sugar
2 g
Add sugar
protein
sodium
3 mg