- 1 cup sesame seeds
- 125 g butter
- ¼ cup honey
- ¼ cup brown sugar
- 1 ½ cups puffed millet
- ¾ cup unsalted roasted peanuts, finely chopped
- 1 tsp cinnamon
- Line a 22 cm square tin with baking paper.
- Toast sesame seeds by placing in a large dry frying pan and heating over medium heat. Stir constantly until the seeds begin to go lightly golden. Set aside.
- Place the butter, honey and brown sugar in a saucepan and bring to the boil stirring.
- Boil gently for 7-8 minutes until it becomes a rich caramel colour.
- Place puffed millet, peanuts, sesame seeds and cinnamon in a large bowl and mix together.
- Pour the honey mixture over and mix together.
- Press evenly and firmly into the prepared tin using wet hands.
- Set aside to cool.
- Remove from the tin to a board and cut or break into pieces.
- Store in an airtight container in the refrigerator.
Sesame seeds are a good source of calcium, which is essential for muscle, nerve and hormone function as well as enzyme regulation.
If you want to learn more about the importance of calcium in our diet, we suggest reading Calcium (for healthy bones, teeth and heart).
Sally became interested in gluten free cooking when her husband, Bill, was diagnosed with coeliac disease. Initially thrown by his diagnosis, she enthusiastically took up the challenge of creating gluten free cooking that everyone would love to eat. Her desire to help others who are coeliac and those who cook for them is the driving force behind her cookbook, Goodbye Gluten.
Looking for more recipe inspiration? Check out Sally Holland’s cookbook: Goodbye Gluten.