Many Seed Snaps

October 16, 2014 9:59 am Published by Leave your thoughts

This is a snack biscuit that uses lots of seeds, is gluten free and great tasting. A good snack for a post gym recuperate or for the lunch box, no nuts so the kids can take it to school. For the healthiest option use organic ingredients.
  • 250g  Sesame Seeds
  • 50g  Sunflower Seeds
  • 50g Pumpkin Seeds
  • 330g golden caster sugar
  • 160g organic honey  or Agave Syrup
  • 2 tablespoons water
Grease and line a 25cm x 30cm baking tray.
In a bowl mix the seeds together.
In a medium saucepan combine the sugar, honey and water over a low heat and stir until the sugar dissolves. Using a wet pastry brush, brush down the sugar crystals from the side of the saucepan.
Once the sugar is dissolved, bring to the boil and cook until the sugar reaches 150°C. If you don’t have a sugar thermometer, when a teaspoon of sugar mixture is dropped into a glass of cold water it forms a piece of toffee that when snapped breaks with a ‘hard crack’.
Remove from heat, stir in the seeds and quickly pour onto the prepared tray, spreading out the mixture with an oiled spatula. Cool completely before breaking into pieces.
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This post was written by Sue

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