These sesame crostini are surprisingly clean with no seed oils, but contain commercial emulsifiers (sodium stearoyl-2-lactylate and soy lecithin) that aren't needed in homemade versions. The DIY version eliminates artificial emulsifiers while delivering the same crispy texture and bold sesame flavor using only organic whole food ingredients.
Based on: Sesame crostini crunchy little toasts with bold possibilities
· Makes approximately 30 servings (180 crackers)
· Serving: 6 crackers (20g)
Why This Recipe is Seed Oil Free
Commercial Sesame crostini crunchy little toasts with bold possibilities often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sesame crostini crunchy little toasts with bold possibilities may also contain artificial dyes. Check it on DyeFreeCheck to find out.
15g (about 1 tablespoon) · Eden Organic Barley Malt Syrup
Replaces commercial malt extract, adds subtle sweetness and promotes golden browning
Instructions
Step 1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine 360g whole wheat flour, 90g sesame seeds, 6g salt, and 7g active dry yeast. Whisk thoroughly for 1-2 minutes to ensure even distribution - this prevents pockets of salt or yeast that could create uneven texture.
Step 2. In a separate bowl, whisk together 45ml olive oil, 15g barley malt syrup, and 120ml warm water (around 100°F/38°C - should feel just warm to touch, not hot). The warm water activates the yeast while the oil emulsifies with the malt syrup. Stir until the malt syrup completely dissolves.
Step 3. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a cohesive dough forms, about 2-3 minutes. The dough should be slightly sticky but manageable - if too dry, add water 1 tablespoon at a time; if too wet, add flour 1 tablespoon at a time. Knead briefly in the bowl for 1 minute to develop some gluten structure.
Step 4. Divide the dough into 3 equal portions (about 200g each). On a lightly floured surface, roll each portion into a very thin rectangle, approximately 12x8 inches and 1/8-inch thick. The thinner you roll, the crispier the final crackers will be. Use a ruler - consistency matters for even baking.
Step 5. Using a sharp knife or pizza cutter, score the dough into 2x1.5-inch rectangles (you should get about 60 crackers per sheet). Don't cut all the way through - just score deeply enough to guide breaking after baking. Place on parchment-lined baking sheets, leaving small gaps between scored sections.
Step 6. Bake for 12-15 minutes until golden brown and crispy. The edges should be slightly darker than the center, and crackers should sound hollow when tapped. If some areas brown faster, rotate the pan halfway through baking. Cool completely on the baking sheets for 10 minutes before breaking along the scored lines.
Step 7. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For maximum crispiness, place a small packet of food-safe silica gel desiccant in the storage container. Serve as-is, or top with spreads, cheeses, or dips. Each serving is 6 crackers (about 20g).
Storage
Store in airtight container at room temperature for 2 weeks. Freeze for up to 3 months. Add silica packet for maximum crispiness. No refrigeration needed.
Cost Comparison
Cost per serving (homemade)$0.11
Cost per serving (store-bought)$0.85
Savings87%
Massive savings due to bulk organic ingredients and elimination of commercial processing costs. Initial investment in pantry staples pays off over multiple batches, with ingredients lasting for months of cracker making.