Honey Sesame Crisps - Glutenfree & Eggless

By Tanvi
March 7, 2015
4 Comments


Author Notes: The inspiration for these crisps comes from popular Indian nut brittle, known as 'chikki'. I came up with this recipe three years back for a friend who is gluten intolerant and also diabetic. It uses the natural floral sweetness of honey and healthy nuts and seeds like almonds & sesame for a crispy treat. These are lightly sweet and nutty (of course!).
You could use peanuts too if you like. Best served with a cup of green or jasmine tea.
Tanvi

Makes: 12-15 crisps

Ingredients

  • 1/4 cup packed raw almonds
  • 1/4 cup packed raw cashews
  • 1/2 cup white sesame seeds
  • 2 tablespoons unsalted butter (or coconut oil)
  • 4 tablespoons honey
  • 1/8 teaspoon green cardamom powder
  • pinches sea salt

Directions

  1. In a small sauce pan, lightly (dry) toast the almonds and cashews on low-medium heat. When you smell a nice aroma (about 2-3 minutes), set aside to cool completely.
  2. In the same saucepan, add the sesame seeds and lightly (dry) toast them. The sesame seeds splutter and crackle while toasting. Be careful. When you see that some of the seeds are turing light brown, put off the stove and set aside to cool completely.
  3. When the nuts have cooled, tip them in a food processor fitted with the metal blade and pulse process 10-12 to make a crumbly powder.The flour u get should not be too coarse or too fine.It should feel gritty between fingers.
  4. Transfer the almond-cashew powder,toasted sesame seeds,salt and cardamom powder to a medium bowl.Combine well. Let sit.
  5. Meanwhile, preheat oven to 400F.Line a cookie sheet with parchment paper or silicone mats.
  6. While the oven is heating,In the same sauce pan,let the butter (or coconut oil) melt on low heat.When it has just about melted, add the honey, whisk the two to an emulsion.Don’t cook.
  7. Bake in oven for 8 -10 minutes or until the crisp edges are starting to turn brown.You need to keep a watch on these coz they cook really fast.
  8. Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape.
  9. Let the crisps cool before stacking them in air tight container.
  10. Enjoy with tea or coffee.

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Reviews (4) Questions (0)

4 Comments

Celestyyne December 19, 2015
These were a bit disappointing and a larger amount of work than I thought - perhaps because I had to wing it with the baking sheet pressing part. I used 2 sheets of parchment to roll a 1/4 inch layer into a cookie sheet. <br /><br />The sheet may been slightly warped or rotation of the sheet during baking was needed because the result was that after 10 minutes one side was brown the other side blonde. The dark side was clearly overdone, the blonde side under. <br /><br />I let them cool awhile, then used round cutters of various sizes on the cooked sheet. The different rates of cooling between the brown side and blonde side meant I had to use the cutters over and over on some parts and used them only once in other parts and ended up with a cracked cookie. Frustrating!<br /><br />The sesame came through in taste - I used a high quality honey and wouldn't do that again because the taste is lost amidst the nutty flavors. They ended up as crispy wafers that fall apart easily but have a nice mild nutty taste that goes well with tea.
 
Susan L. March 23, 2015
there seems to be two steps missing, between making the butter/honey emulsion and baking the crisps, (steps 6 & 7). I gather we mix the honey butter into the seed/nut mixture and press it flat into the baking sheet - right? Any handy tips to do these important steps well? Please edit, I want to try these. Thanks.
 
Author Comment
Tanvi March 25, 2015
Oh yes, you are right! sorry for that. Will update it.
 
mrslarkin March 8, 2015
These sound fabulous!!