Sesame Seed Granola Crisps

Sesame Seed Granola Crisps are a versatile, nutrient dense vegan snack that taste amazing! They are gluten-free and a great alternative to bread or cookies. I like to use them as a garnish for soups, crumbled into my morning yogurt or onto salads. They will keep for up to two weeks in an airtight container so are a perfect snack for travelling, road-trips, camping, hiking or school snacks.

These crisps are warm, grounding and fiber-rich, making them ideal for vata or anyone with sluggish digestion. Nutritionally, the seeds are a great source of: vitamins A, B, C and E; the minerals calcium, magnesium, potassium, zinc, iron, selenium and manganese; essential fatty acids; and the full profile of amino acids needed to form complete and digestible protein.

They are held together with “yacon root syrup”, a natural sweetening agent extracted from the roots of the yacon plant. It tastes similar to molasses or caramelized sugar. Yacon root syrup has many health benefits. It is made up of about 47% fructooligosaccharides (FOS), which are prebiotics. Prebiotics aid in digestion and proper elimination by supporting growth of beneficial gut bacteria. Studies have shown that yacon syrup promotes weight loss, improves insulin resistance, promotes absorption of minerals (like calcium, magnesium, phosphorus) which can improve bone density, boosts testosterone levels and contain anticancer benefits against skin, colon, brain and blood cancers.

Less is more. In large quantities, yacon root syrup can cause minor digestive issues (i.e., gas, abdominal discomfort or bloating). One teaspoon (or 5 grams) per day is the recommended serving size. Avoid yacon syrup if you have candida, IBS or any other unbalanced digestive flora.

Ingredients:
¾ cup sesame seeds (any combination of black and white/unhulled)
3 tablespoons fennel seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
3 tablespoons poppy seeds
2 tablespoons flax seeds
¼ teaspoon salt
2 tablespoons sunflower oil
¼ cup yacon syrup

Preheat oven to 300⁰F. Line a baking sheet with parchment paper.

In a large bowl, combine the sesame, fennel, pumpkin, sunflower, poppy and flax seeds. Stir in the salt. Add the oil and rice syrup. The batter will be very sticky. I recommend wearing “food handler” gloves and mixing completely with your gloved hands.

Transfer the seed mixture onto the baking sheet and spread thin (about ⅛-inch thick). Use your gloved hands to press the mixture into a rectangle shape.

Bake until the seeds begin to brown and are aromatic (about 20 minutes). Remove from oven and immediately slice into desired shape while still on the pan. Allow them to cool completely on the pan and they will become crisp.

Alternatively, if you want to use them as a garnish for soup, cool completely on pan; then break into uneven pieces to create unique shapes.

Store in an airtight container for up to 2 weeks.

Substitutions:
Yacon Syrup:  Yacon syrup is sold at Whole Foods Market, the Santa Monica Co-Operative, Vitacost.com, Amazon and most well-stocked grocery stores. If you cannot find yacon syrup or are seeking a lower priced alternative, rice syrup will provide the right consistency, but an inferior nutritional profile. I do not recommend maple syrup, as the final result will be quite crumbly. Nor do I recommend honey because Ayurveda advises not cooking honey (because ayurveda believes cooked honey produces ama).

Seeds: The recipe is very forgiving in terms of the types and quantities of seeds you use. You could even add chocolate chips or raisins or cranberries and spread the batter to ¼” for more of a granola cookie!

 

 

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