Super Sesame Snaps

Sesame Seeds. Such tiny little things sprinkled on top of burger buns. Most of us don’t give the bitty seeds a second thought unless they’re stuck in our teeth. But maybe it’s time we should! Sesame seeds pack a powerful nutritional punch, providing us with lots of copper and manganese as well as over 80 other nutrients. As you probably know, seeds are always a healthy choice because they are packed with all the good stuff needed for growing something new.

That’s why this week’s recipe makes the Super Sesame Seed the Star. To wrap up our cracker focus, we’re highlighting these sesame-packed crackers that I call “snaps” because they’re a snap to make and a snap to eat. If you like sesame seeds, then you’ll looooove these crackers. I’ve been eating them for lunch with hummus and avocado and talk about satisfying and delicious. And they really, truly are easy to make.

As I say in the recipe instructions, make sure your sesame seeds are toasted for the best flavor. The first time I made them, I used half olive oil and half sesame seed oil and found that I wanted even more sesame flavor, so the next time I used all sesame seed oil. You can experiment and find out the right amount of sesame flavor for your taste buds.

 

I happened to have this cute little star cookie cutter, which made some adorable crackers. But for these to be a true snap to make, I’d stick with just cutting the dough into squares or rectangles. Whichever way you cut them, you can’t go wrong with these super sesame snaps!

From the New York Times Cooking section

Ingredients

  • 1 ¼ cups whole wheat flour
  • ½ cup toasted sesame seeds
  • ½ -1 tsp. salt
  • 5 tablespoons olive oil or toasted sesame seed oil
  • 4-5 tablespoons water, as needed

 Instructions

  1. Preheat oven to 350 degrees and position racks in the middle of the oven. Line a couple of rimmed baking sheets with parchment paper.
  2. If your sesame seeds are not already toasted, put them in a lightweight pan on top of the stove over medium low heat. Toss the seeds in the pan occasionally until toasted a golden brown. Watch them closely so they don’t burn. You definitely want them toasted to bring out the best sesame flavor.
  3. In a mixing bowl, the bowl of a stand mixer, or in a food processor, combine the whole wheat flour, toasted sesame seeds, and salt. Whisk or blitz briefly to blend the dry ingredients. Keep in mind that if you use a food processor, the sesame seeds will break down more fully than if you use a regular mixing bowl or a stand mixer.
  4. Add the oil and if mixing by hand, cut in with a fork until well mixed and crumbly. If using a stand mixer, blend on low speed until mixture is a fine meal-like texture. And if using a processor, pulse until crumbly and meal-like.
  5. Add 4-5 tablespoons water and mix until dough gathers into a ball. If it’s too dry and crumbly, add water 1-2 teaspoons at a time until mixture holds together. Sesame seeds are likely to keep falling out of the mixture; that’s OK. Just sprinkle them on top of the dough before you begin to roll it out.
  6. Lightly coat a work surface with flour and place the ball of dough in the middle. Press down with your hands to form a disk and then use a rolling pin to roll the dough out to about 1/8 inch thickness. The dough is surprisingly sturdy and elastic once you begin to roll it out.
  7. Use cookie cutters to cut out desired shapes—or simply use a sharp knife to slice into squares, rectangles, or diamonds. When I used the cookie cutter, I had to be careful to lift the cut shape away from the rest of the dough because the cutter kind of perforates the dough instead of making a clean cut with all the sesame seeds. But since the dough is sturdy, it’s pretty easy to work with.
  8. Place the shapes on the parchment-lined cooking sheets, not touching, and pop into the oven. Cook for 15-20 minutes until lightly browned. Halfway through the cooking time, rotate the pans for even cooking. The crackers won’t be perfectly crisp when you take them out of the oven but will crisp up as they cool.

 

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Luke Jude

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