Thursday, 7 November 2013

Whole Wheat Sesame Crackers (Vegan) - Healthy Snacking

When age knocks at our door, we ignore it, forcing ourselves to believe that we never heard it. As time moves ahead and years pass by, age reiterates it’s ever rising graph which none can control or stop.
Lack of a help at home, highly energetic kids and festive commitments made me realize that my waning energy levels were just not able to keep pace with the ever soaring spirits.
A little pain in the joints sucked away all the enthusiasm, resulting in, or, in fact forcing to truncate the list of “must do” jobs and prioritizing the important chores. Yes, no elaborate sweet and candies this festive season. There is beauty (and convenience) in simplicity.
This instance was a wakeup call for me. I remembered my granny consuming a lot of sesame seeds during winters to ward off joint pain. In fact, fresh harvest of sesame arrives in the stores around this time. People in the Himalayan region incorporate sesame in their diet in a number of ways. There is a tradition of making sweets using sesame in the festivals that fall in winters.  Traditional food theories are so scientific and so correct, catering to  the requirements of the body in a particular season.

Sesame seeds are an excellent source of calcium, magnesium, iron, zinc, manganese, phosphorous, Vitamin B1 (thiamine), healthy protein and fiber. Half a cup of sesame seeds with hull contains three times more calcium than half a cup of whole milk. Calcium builds bones and keeps bones and teeth in good health. Zinc in sesame seeds help in maintaining bone mineral density, in healing of wounds and in strengthening of the immune system. Phosphorous and magnesium are also good for the bones and teeth. These minerals enhance bone density, prevent osteoporosis and regulate the body metabolism.  Sesame seeds are also a very good source of copper. Copper provides relief in pain and inflammation associated with rheumatoid arthritis.

My grandmother used to make sesame crackers in winters.
The whole wheat sesame crackers that I made are a baked avatar of my grandmother’s fried version.
Whole Wheat Sesame Crackers (Vegan)
1 ¼ cup whole wheat flour (atta)
½ cup white sesame seeds
4 tablespoons olive oil
½ tablespoon sugar
¾ teaspoon salt
¼ cup water ( 1 or 2 tablespoons more if the dough is too dry)
Pre heat the oven at 180 degrees C.
Roast sesame seeds in a thick bottomed wok till they begin to change colour.
Turn off the heat and transfer them to a plate to cool.
Mix together whole wheat flour, salt and olive oil. Add sesame seeds.
Add sugar to warm water and mix till sugar dissolves.
Add water to flour mix and knead dough. The dough should be a little stiff but pliable. (You may require a little more water than the quantity specified)
Divide the dough into two equal parts.
Roll out a rectangle with a rolling pin
Cut into small equal size squares.
Bake in a pre heated oven for 20 to 25 minutes or till the crackers turn golden.
Store in an airtight container.

Linking to Vegan Thursdays


  1. Wow ! Wonderfully done.Looks yum.

  2. Very addictive and incredible crackers, love to munch some anytime.

  3. Crackers look wonderful. First time here. Very happy to follow you.

    On-going event: Dish it out: coconut and sugar/salt

  4. Summer on Serendipity Farm usually means that lunch is something that you grab from the fridge quickly before racing out to get back into doing whatever you are doing outside. These crackers would be a great option with a tub of homemade hummus or other vegan dip and some veggie sticks and wouldn't make you sleepy like a large sit down lunch would so you could get right back out there and busy again. Cheers for the share Namita :)

  5. I love this recipe! I too used to suffer from painful joints, so I went vegan and took up running. I now eat a lot of sesame (mainly as tahini) so perhaps this has helped as well as the excercise; I have no trouble now, and do feel younger! Thanks for sharing this- I will put it on my "must make" list :)

  6. Would be perfect for tea time. nice

  7. Such a simple and wonderful recipe. I feel like making my batch right away. Hope you are doing well now...festivities do take a toll on us :)

  8. I tried this last night and they tasted awesome. Mine started burning in 10-12 mins at 250C. I think the temperature should be 350F in the recipe.

    1. Hello Tina, Thank You for getting temperature blunder to my notice. Yes, it is 350F. I have edited my post and have done the needful.
      I would request you to try them again and enjoy the golden crackers that would'nt burn. Happy Baking!

  9. hi
    i really love all your recipes
    i had one query though,do you use both rods in the oven while baking?i normally use the bottom rod thats why am asking :)

    1. Hi, Thanks for visiting my blog and your kind words. I use both the rods while baking and always keep my breads, cakes and crackers in the middle rack.

  10. Hi. Can I use gluten free flour instead of wholemeal flour? Thanks.

    1. Sure Yen, you may use a gluten free flour. It might not bind well but i am sure it will be heathier and tastier. Do let me know about your experiment.

  11. Hi Mam,

    Its always amazing to try your recipes. My father loves the whole wheat carrot cake and asks for it as soon as it is finished :). re the above recipe, can we substitute til with peanut

    1. Hello Avni, so good to hear from you. Give my regards to your father.
      Avni, sure you may substitue til with peanuts. But you'll have to roast the peanuts and grind then coarsely. I am sure that the flavour will be great. Do let me know about your experiments.

    2. Hello mam,

      Tried the recipe with peanuts...
      Also, was not having a baking tray, so baked in a steel Thali. But tasted good.Request if you can also try and help with your recipe (which can never go wrong) :)

    3. Hello Avni, I loved the fact that you tweaked the recipe to suit your taste buds. Avni, i would love to help you with the recipes. Just leave a comment and I would try my best to reply at the earliest.

  12. Hi Namita,

    I made these crackers with a slight change. I made it with part whole wheat flour and part coconut flour and skipped the sugar. Added pepper for some spice and it turned out well. Thanks for the recipe.

    1. Hello Hema, I admire your use of coconut flour. I am sure that the crackers must be really crisp. Coconut must have added a great flavour too. I will also try out next time. Thanks for sharing :)

  13. Hi Namita, could i replace the olive oil with coconut oil?

    1. Hello, Yes you may replace olive oil with coconut oil. Happy Baking!


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