This recipe was a happy accident of sorts. i was trying to make a version of Pastelli, a greek honey and sesame seed bar. The first time it ended up a sticky mess stuck in the pan. We salvaged as much as we could, but the rest had to go in the bin. Sometimes recipe testing goes bad!
Second time, I changed up some of the measurements and decided to add tahini to the mix and pow, these bars were born! An unexpected result, but totally delicious. The method is also incredibly easy, and the ingredients list stretches to just 6 items, 4 of those being seeds.
The result is a sweet (but not too sweet) crunchy, seed packed bar, rich in fibre, the nutrient your gut microbes thrive on.
Thanks to the fat in the seeds, these bars should also be a slow burner on the energy front.
Here’s what goes in
30g Sesame seeds
30g Chia seeds
75g Pumpkin seeds
100g Sunflower seeds
½ tsp salt
And here’s how to make them
Preheat your oven to 180c and line a 20cm / 8 inch square baking tin with baking paper.
Put the seeds and salt in a bowl and mix together
Heat the honey and tahini in the microwave or a pan until gently bubbling
Carefully pour the honey and tahini into the seed mix and stir with a wooden spoon until everything is well combined
Tip the mix into the tin and use a spoon to press it into the tin and flatten down until you have an even layer - be sure to do this VERY firmly as it will help the mixture stick together
Bake for 20 minutes until the top is golden brown. Take out of the oven and leave to cool completely before cutting into bars with a sharp knife.