sesame snaps

littlefoodie smalls and i had a day at home today just playing and eating and cooking. he was "cowboy gus" today (hence, the picture) and i was apparently his wench...so, i had some orders to get my can in the kitchen and make him some snacks.





today was sesame snaps. sounded like a great little snack and it was!




there are a few things that i changed up...the original recipe called for 3/4 cup of butter but it seemed like quite a bit so i used 2/3 cup and that worked well. also, 1 1/2 cups of brown sugar seemed like a lot too so i used a cup and it was still pretty sweet...good if you have a decent sized sweet tooth but next time i'll only use about 3/4 cup of brown sugar.

sesame seeds have some pretty vitamins in them. for 3 tbls you get: for 3 tbl 22%iron, 4%calcium, 4g dietary fiber, 7 g protein.

when they came out they were a little crumbly after letting them cool off for a bit. i cut what i could and the rest i left in crumbles to use in yogurt cause i think with some berries that would be tasty! they are kind of candy-ish but still taste whole and somewhat nutritious given the buttery, brown sugary nature.

enjoy!

sesame snaps

3/4 cup butter
1 cup brown sugar
1 1/2 tsps vanilla
2 1/4 cups oats*
3/4 cup sesame seeds
3/4 teaspoon baking powder
:
preheat oven to 375 F.
Butter a 10x15 inch jellyroll pan.
elt 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.

note:
i used country choice organic mutigrain oats...it has rye, barley, oats and wheat.
it took about 13-14 min for mine to brown but ovens vary and mine tends to get less hot than normal.
to press the mixture evenly into the pan use a big piece of wax paper to help even it out and it won't stick to it either!