Tahini and Hemp Seed Bars
About the recipe
Tahini and Hemp Seed Bars
DF | EF | NF – contains sesame
- Oven
- Blender or Food Processor
- Baking Dish:
- Spoon
- Freezer or Refrigerator
- Measuring Cups and Spoons
- Parchment Paper
- Knife or Spatula
- Cooling Rack (if baking)
- Storage Container
- 2 tbsp tahini
- 1/3 cup hemp seeds
- 1/2 cup desiccated coconut
- 1/2 cup rolled oats
- 1/2 cup pumpkin seeds
- 4 tsp MCT oil or melted coconut oil
- 2 tbsp raw honey or maple syrup
- 10 prunes (soaked in boiling water if not already soft – some dried prunes are more moist than others)
If choosing to bake this bar, preheat the oven to 160 degrees
Take out a blender and add in the oats and pumpkin seeds and pulse until course. You want to avoid blending into a powder/flour
Then add the desiccated coconut, hemp seeds, tahini, MCT oil or coconut oil, the sweetener of choice and the pitted prunes. Pulse until the ingredients are well incorporated and begin to stick together
spoon the mixture out and press it firmly into a small baking dish lined with baking paper. Press the mixture firmly to each edge. Here you can either put it straight in the freezer to set OR bake in the oven for roughly 20 minutes until golden on top
If freezing – allow it to set for four hours until slicing into bars and storing in the fridge. If baking – allow the mixture to cool before slicing into bars
Able to be frozen: yes – before baking if choosing to do so
* Note this recipe can be made two ways – either baked or just pressed into a container and placed into the freezer to set & the fridge to store once chopped
Age Appropriate: 12 months +
Recipe for Boob to Food by Jane Houston
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