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Black sesame seeds and quinoa snacks

Child in the kitchen

  • 55 g coconut flour
  • 50 g quinoa flakes
  • 50 g sunflower seeds
  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp olive oil
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 1/4 tsp salt, fresh ground

  1. Preheat the oven to 160°C.
  2. Place the coconut flour, quinoa flakes, sunflower and white sesame seeds, and sea salt into the food processor.
  3. Pulse into a fine meal for a minute or so.
  4. Set the processor to low and add maple syrup and olive oil.
  5. Add water measuring 1 tablespoon at a time until mixture comes together into a ball of dough.
  6. Transfer the formed dough onto a large piece of parchment paper; sprinkle with black sesame seeds then cover with second piece of parchment paper. 
  7. Roll the dough to 0.5cm thick; peel off the second layer of paper then transfer all the rolled dough to the baking sheet.
  8. Cut the crackers into desired shape and bake for 12-15 minutes or until edges are golden.

Good points

  • No cholesterol
  • High in manganese
  • Very high in magnesium
  • Very high in phosphorus

Preparation time: 25 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 291.59 kcal
Carbohydrates: 21.76 g
Cholesterol: 0 mg
Sugar: 3.04 g
Protein: 6.64 g
Fat: 21.18 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com