I don’t know about you, but there are moments when I crave a delightful indulgence during my afternoon tea break. Well, these honey-seeded snaps are the ideal choice!
These honey-seeded thins offer a perfect balance of sweetness, crunchiness, and nuttiness, all while packing a nutritional punch. You’ll find yourself devouring an entire batch; they are that irresistible. Enjoy them on their own, or pair them with thick and creamy Greek-style yogurt and luscious fruits like roasted peaches.
If this recipe appeals to you, you might also be interested in exploring Swedish Gluten-Free Seeded Crispbread.
Seeded Honey Thins
- 150 g sesame seeds
- 40 g pumpkin seeds
- 30 g sunflower seeds
- 100 g honey
- 1 tbls sunflower oil
- 1 good pinch Malden salt
- ½ lemon, zest only
- Preheat the oven to 175°C fan.
- Heat a shallow pan to medium, add the sesame seeds. Heat and stir until golden, add the pumpkin and sunflower seeds, stir and remove from the heat. Now add the honey, salt, zest and oil, stir. Spread the mixture with a spatular or palette knife on a parchment lined baking tray as best as you can and as thinly as possible.
- Bake 5-10 mins, or until golden. Remove from the oven. As the thins cool, they begin to harden, cut into even size pieces if that’s what you like or cut into shards.
- 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, plums or nectarines. Bake in the oven on 180℃ fan, 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.