Lemon Ginger Sesame Snaps

October 30th, 2010 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

Vegan MoFois just around the corner (I really hope I can keep up with the 501 bloggers who have now signed up). I have lots of great posts ready to share throughout November. Keep checking back for daily updates. But before we leave October behind I have one last task to complete and share with all of you.

Over the last six months, Ricki of Diet Dessert and Dogs and Kim from Affairs of Living have hosted SOS Kitchen challenges highlighting beets, spinach, rhubarb, mint and apples. I have yet to miss a challenge. As soon as each featured ingredient was announced I would start ruminating with creative juices. I love playing with flavour combinations in my mind. I would start to imagine plating ideas and unique serving suggestions while brushing my teeth, laying in bed or reading through the daily onslaught of office memos. But this month when SESAME was revealed as the starring ingredient for October…I was stumped.

Don’t get me wrong, I love sesame. It often finds its way onto my plate as a condiment (gomasio), a textural element (tahini), or a glorious garnish (sprinkled on everything!). However, I rarely plan a menu around this calcium packed superfood.

I probably consume sesame most often as the flavour base in my favourite dip – hummus! But instead of simply sharing a standard recipe, that seems to be included in every vegan cookbook ever written, I wanted to push myself to experience this special seed in a whole new way.

I have often seen packages of sesame snaps by the grocery store checkout lines and as much as the crunchy texture enticed me – the ingredient list was a significant deterrent.

Inspired by the quote – “Don’t wait for someone to bring you flowers, plant your own garden”, I decided to take matters into my own hands and create a sweet sesame snap free of high-fructose corn syrup.

Once I had perfected the crisp texture and played with the flavours to compliment the distinct sesame bitterness with some lemon and ginger, I paired my crisps with creamy, vanilla Coconut Bliss. Would it seem redundant to say “It was bliss”?

So, just under the wire I would like to share with you my sweet sesame recipe for October’s SOS Kitchen Challenge.

Lemon Ginger Sesame Snaps
1/2 cup almond pulp (or flour)*
2 TBSP raw tahini
1/4 cup raw agave
juice and zest from 1 lemon (about 3 TBSP of juice)
3 TBSP freshly grated ginger
pinch of salt
6 TBSP white sesame seeds
2 TBSP black sesame seeds
In a medium bowl stir together the almond pulp, tahini, agave, lemon, ginger and salt until well combined. Fold in the sesame seeds. Spread the batter as thin as possible on a Teflex-lined dehydrator tray. Bake at 115 degrees for 8 hours. Flip the batter on to an unlined dehydrator tray and peel-off the Teflex sheet. Continue baking for 8 more hours or until you get the crunchy texture you desire.
*I reserve the almond pulp from a batch of homemade almond milk. In this recipe I had popped the almonds out of their skins after soaking them for 8 hours.
Happy Halloween to all of you! I’ll be back on Monday with much more.


  1. Posted October 30, 2010 at 10:58 pm

    Like all your other SOS recipes so far, Lisa, this looks DELICIOUS. And so pretty! Thanks for going the extra kilometre to make something with major sesame–even though seasoning, sprinkling, garnish, etc. would have been fine :). I'm excited to try these out as they're filled with good stuff I can actually eat! 😀

    Thanks for another amazing submission to the challenge!

  2. Posted October 31, 2010 at 12:29 am

    Thanks for sharing – that sounds so delicious! I love everything sesame, and they're so pretty with the black and white seeds interspersed.

    I'm intrigued by the whole SOS challenge deal – and can so relate to your description of how you ruminate over your responses to it: I love that gestation process too.


  3. Posted October 31, 2010 at 7:11 am

    The sesame snaps look absolutely delicious! (and easy!) Thanks for sharing this!

  4. Posted October 31, 2010 at 9:38 am

    Wow those look great….love crackers and so easy….Enjoy!

  5. Posted October 31, 2010 at 10:56 am

    Oh, those look amazing! So crunchy and beautiful. Thanks for sharing!

  6. Posted October 31, 2010 at 1:23 pm

    Really nice recipe, Lisa. I love that you used some black sesame in addition to the tan. Very attractive crackers, and I bet they taste really good. I also bet they taste better than any old packaged cracker. Thanks for sharing the recipe with us.

  7. Posted October 31, 2010 at 3:38 pm

    These sound great – happy halloween to you too!

  8. Posted November 1, 2010 at 5:43 am

    Thanks Ricki – looking forward to the big reveal in November.

    Ela – it is so nice to hear that you are a kindred spirit, kept up by dreams of plating and appropriate garnishes!

    JL- looking forward to all you MoFo posts

    Thanks Pam and Kelly – give them a try, they are delicious.

    Anthony – did you celebrate Halloween?

    Mindy- they have a way better ingredient list than any package cracker I have ever seen.

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