Honey Sesame Crisps-Eggless,Sugarless & Flourless

Honey Sesame Crisps-Eggless,Sugarless & Flourless is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. This recipe serves 15 and costs 36 cents per serving. One serving contains 85 calories, 2g of protein, and 6g of fat. 3 people found this recipe to be flavorful and satisfying. Head to the store and pick up almonds, cashews, sesame seeds, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so great spoonacular score of 21%. Similar recipes include Honey Sesame Lace Crisps, Flourless Monster Cookies (Flourless, Eggless, Butterless), and Healthy Banana Cookies (flourless & eggless).

Servings: 15

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly toast the almonds and cashews in a sauce pan.Set aside to cool. In the same saucepan, add the sesame seeds and lightly toast them too.Set aside. Tip in the roasted almonds and cashews in the food processor with the metal blade and process to make a crumbly powder.The flour u get should not be too chunky or too fine. In a medium bowl, tip in the almond-cashew powder,sesame seeds,salt and cardamom powder.Combine well and let it sit. In a sauce pan,let the butter melt.When it has just about melted, add the honey, whisk the two to an emulsion.Dont cook. Preheat oven to 400F.Line a cookie sheet with parchment paper or silicone mats. I think aluminium foil will not work. Slowly add the butter-honey mix to the flour-sesame mix and start combining with a spatula. You might need little less or more honey mix if your flour is chunky or fine. The mix once done will resemble a loose cookie dough [but not runny] Spoon a dollop [approx 1 tbsp] of the mix on the parchment paper.Dip a fork in oil & flatten out the mix with the help of the back of the fork. Bake in oven for 8 -10 minutes or until the crisps are brown.You really need to keep a watch on these coz they cook really fast. Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape. Let the crisps cool before stacking them in air tight container.

 

Step by step:

1. Lightly toast the almonds and cashews in a sauce pan.Set aside to cool.

2. In the same saucepan, add the sesame seeds and lightly toast them too.Set aside.

3. Tip in the roasted almonds and cashews in the food processor with the metal blade and process to make a crumbly powder.The flour u get should not be too chunky or too fine.

4. In a medium bowl, tip in the almond-cashew powder,sesame seeds,salt and cardamom powder.

5. Combine well and let it sit.

6. In a sauce pan,let the butter melt.When it has just about melted, add the honey, whisk the two to an emulsion.Dont cook.

7. Preheat oven to 400F.Line a cookie sheet with parchment paper or silicone mats. I think aluminium foil will not work.

8. Slowly add the butter-honey mix to the flour-sesame mix and start combining with a spatula. You might need little less or more honey mix if your flour is chunky or fine. The mix once done will resemble a loose cookie dough [but not runny]

9. Spoon a dollop [approx 1 tbsp] of the mix on the parchment paper.Dip a fork in oil & flatten out the mix with the help of the back of the fork.

10. Bake in oven for 8 -10 minutes or until the crisps are brown.You really need to keep a watch on these coz they cook really fast.

11. Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape.

12. Let the crisps cool before stacking them in air tight container.

Nutrition Information:

covered percent of daily need