Categories: paleo

Ingredients

• I made about 12 (4x10x0,5cm) bars
• 200gr honey (any type you prefer will do)
• 200gr white sesame seeds

Directions

1. Line a baking tray with greased baking paper.

2. In a large dry skillet over medium heat, toast the sesame seeds lightly. Transfer them to a plate to stop the cooking process and set aside.

3. In the same skillet, pour the honey and over medium heat bring it to boil. As soon as the honey starts boiling add the sesame seeds all at once to the skillet and stir continuously, – for three minutes, if you prefer a soft sticky pastéli or for 5-6 min for a crunchy dry pastéli.

4. Immediately transfer the pastéli batter to the lined baking tray, cover with one more greased baking paper sheet and with the bottom of a small skillet press to flatten the batter.

5. While still warm, cut the flattened pastéli into bars. When cold, it can then be stored for many weeks in a biscuit container between several layers of wax paper.

Email to a friend | Print this recipe | Back