Sesame Cashew Snaps Food

HOMEMADE SESAME SNAPS

Steps:

• Preheat the oven to 150 C / 300 F.
• Thoroughly combine all ingredients in a bowl with a spoon, pressing down the mixture against the sides.
• Measure out a piece of parchment/baking paper to fit a medium flat baking tray (about 40cm x 30cm) and place it on a cutting board or flat surface. See step-by-step pics above.
• Scoop the mixture into a ball and transfer to the middle of the sheet. Spread into an oval shaped pancake, pressing down with the back of the spoon. Make sure there are no visible holes. Then place another piece of parchment paper over the top and press down with your hands, until the pancake flattens. Make sure not to break it.
• Using a rolling pin, flatten the mixture into a thin layer. Press and roll the pin over the top starting from the middle in different directions, making sure the mixture doesn't spread beyond the parchment paper. We're after 2-3mm thickness - but don't worry if it's a little thicker.
• Carefully slide the paper with the snap layer onto a baking tray. Peel off the top piece of paper very carefully, patching up any little holes that might appear.
• Bake in the oven, middle shelf, for 10-12 minutes, until golden brown. Keep an eye on it as the mixture does cook quickly and can burn easily. It should be golden brown.
• Remove from the oven and cool completely. If it's cold outside, put the tray out in the cold air.
• Once completely cooled, break into rectangular snap pieces. Keep in an airtight container for up to two weeks.

SESAME SNAP PEAS

Steps:

• Cook 1 pound sugar snap peas (strings removed) in a steamer basket set over a pot of boiling water, covered, 3 minutes. Transfer to a bowl and toss with 1 tablespoon minced shallot, 2 teaspoons each sherry vinegar and sesame oil, and 1 teaspoon each grated ginger and kosher salt.

SESAME-CASHEW SNAPS

Steps:

• Preheat oven to 350 F (180 C). Line a 9 inch x 13 inch glass baking pan with parchment paper, with sufficient overhang on all sides.
• In a large bowl, mix the dry ingredients (sesame seeds, coconut, chopped cashew nuts, salt and optional ingredients like the flaxseed meal and chia seeds if desired).
• In a separate bowl, mix the wet ingredients (honey, sunflower seed butter, and vanilla)
• Add the wet ingredients mixture to the dry sesame seed mixture and mix well.
• Scrape mixture into the prepared baking dish, and then press firmly into an even layer, as thinly as you can!
• Bake in the oven until golden brown around the edges (at least 20-25 minutes, depending on how thick the mixture layer is).
• Remove the pan from the oven and let cool for 10 minutes. Then lift the entire parchment piece with the baked layer out of the baking pan (if it starts to crumble, let cool longer) and let the cashew-sesame snap block cool fully on the parchment paper on a wire rack (this cooling process will take at least 30-40 minutes).
• Once the cashew-sesame snap block has fully and completely cooled, cut into rectangular snaps.

CASHEW BRANDY SNAPS

Steps:

• Toss sugar, chopped cashews and flour to combine. Add lemon juice, brandy and melted butter and stir until batter is smooth. Chill for at least an hour. (Batter freezes well).
• Preheat oven to 350°F. On a silicone baking sheet or greased parchment paper, spread with a palette knife a circle of batter about 1 ½ -inches across and about 1/8-inch thick. Repeat, leaving at least 2 inches between snaps. Bake for 7 to 9 minutes, rotating pan in oven halfway through baking. To curl snaps, remove pan from oven and let cool 1 minute. While still warm, remove snaps with palette knife and rest over a rolling pin to curl. For flat cookies, simply allow to cool completely on pan.
• Cashew brandy snaps will keep for up to 3 days in an airtight container.
• Yield: 2 1/2 to 3 dozen snaps.

CASHEW SESAME NOODLES

Steps:

• Make sauce:
• In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
• Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
• Garnish sesame noodles with cashews and coriander.

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

SESAME SNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
• Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
• Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.