I don’t know about you but occasionally I need a sweet treat when I have a break in the afternoon with my cup of tea. Well these fit the bill perfectly!
These honey seeded snaps are slightly sweet, crunchy and nutty with plenty of nutritional value. You’ll find yourself munching your way through a batch, they’re that more-ish. Delicious on their own, or team them up with thick and creamy Greek-style yogurt and juicy fruit such as roasted peaches.
If you like this recipe, you may want to try Swedish Gluten-Free Seeded Crispbread
Honey Seeded Snaps
- 120 g sesame seeds
- 40 g sunflower seeds
- 40 g pumpkin seeds
- 30 ml boiling water
- 25 g honey
- 20 g sunflower oil
- good pinch of malden salt
- Preheat the oven to 175Cfan.
- In a bowl, combine all the ingredients. Spread the mixture with a spatular or palette knife over the baking tray lined with non-stick parchment as best as you can and as thinly as possible.
- Bake 15-22 mins, or until golden. (the edges will colour first) don't take you're eyes off them in the last 5 minutes. Remove from the oven. Before it cools, cut into even size pieces if that’s what you like or break into shards once the mixture has cooled and hardened.
- Store in an air-tight container for up to 2 weeks. They will soften and become more chewy over time but are still good to eat.
- Serve with roasted peaches or nectarines. Bake them in the oven on 180Cfan, drizzle with honey or light brown sugar, add a sprig of thyme or rosemary. Bake for 15 -20 minutes.
- Also delicious with macerated strawberries and raspberries.
- Add them to a cheese board, the hint of sweetness works so well with salty cheese.
- For added interest and taste combine black and white sesame seeds.
- Substitute with chia seeds as an alternative flavour.