Sesame crisps | Food-4Tots | Recipes for Toddlers - Part 2
The method is very straight forward. Egg white is used to bind the toasted sesame seeds. By combining with sugar, flour and butter, a mixture is formed. When the mixture is spread out into a thin layer and baked, it is “transformed” into a crunchy crisp. The tricky part is to make sure each layer is spread thinly and evenly, which means no overlapping of sesame seeds. A fork and a little patience are all you need to achieve that. - Part 2 - Part 2
An iron-rich candy from Indian cuisine
Amanda’s note: Here is another wonderful article by Ramya Venkateshwaran who we found writing in India from her website WildTurmeric.net. Here she provides a recipe for a popular candy in India that also helps keep you packed with iron. You know you’ve just to do your part eating your iron… 😉 *** These sesame seed […]
Sugar Free Grain Free Biscoff Cookies
A Copycat version of Biscoff Cookies made sugar free, grain free, gluten free and low carb! Apparently Biscoff cookies have been around since 1932. New news to me as I’ve never tried them! According to the Biscoff website, they’ve been a European treat enjoyed with coffee for a very long time and much loved by...
Garlic Rosemary Vegan Crackers with a Twist | Garlic Rosemary and Turmeric Vegan Crackers Made with Olive Oil
These turned out well. A couple of suggestions: Use sesame seeds as the final topping rather than salt; Roll the dough using a pasta rolling machine--much easier. If you pass the rolled dough through the fettuccine cutter on the machine, and give the strips a corkscrew twist as you place them in the baking sheet you'll end up with decorative medal crackers.