By: Thermobexta
These delicious little energy dense morsels are similar to the chewy sesame bars you can buy from the supermarket, only with more goodness and no nasties. They’re something I loved as a kid and I have been wanting to try my hand at making for ages. I’m so happy with how they turned out and I hope you love them too!Please leave a comment here underneath the recipe if you make them, I’d love to know what you think and of course I also really love seeing photos in my Facebook group of my recipes being made.
I haven’t had a chance to try a vegan version using rice malt syrup in place of the honey but I think it would work perfectly. Please let me know if you try them like this!
170g sesame seeds
50g sunflower seeds
50g pepitas
80g mixed nuts, such as almonds, cashews, macadamias, pistachios (replace with more seeds for nut free)
200g raw honey
80g nut butter (replace with a seed butter for nut free)
40g hulled tahini
15g flaxseed meal
1. Line a slice tin with baking paper. Set aside.
2. Place sesame seeds, sunflower seeds and pepitas in a medium/large sized frying pan.
3. Place nuts in mixer bowl. Chop for 6 seconds/speed 5/MC on. Add to the seeds in frying pan. Toast on medium heat for 6-8 minutes, stirring constantly to prevent burning, until sesame seeds are golden brown.
4. Meanwhile, place honey, nut butter and tahini in mixer bowl. Cook for 10 minutes/steaming temperature/speed 1/MC on.
5. Add toasted seeds and nuts and flaxmeal. Combine for 2 minutes/steaming temperature/speed 2/MC off.
6. Working quite fast, transfer mixture to prepared slice tin. Use a damp spatula to press down the surface until compact and even. Score to divide into 60 pieces, then allow to cool completely to room temperature before slicing through completely.
7. Store in an airtight container with baking paper in between each layer to prevent sticking.
Tips
You can make flaxseed meal by milling flaxseeds in your thermal mixer for 10 seconds/speed 9/MC on, or until texture is fine. You will need to do roughly 100g+ at a time in order for them to mill down properly.
Love this recipe. I’ve made it 3 times now with different variations using honey and rice malt syrup. It’s a definite repeat recipe. My only suggestion would be to have the honey, nut butter and tahini going in the thermi before you toast the nuts.
Wowza these are yum! Used a rice malt syrup/maple syrup combo. Delish!
Hi. My son and i on lchf. Do you know of something i could use for the honey and rice malt syrup to make it compliant. Thanks