Ginger Oat Bars with Tahini Drizzle

MAKES 12 PREP 10 mins COOKING 20 mins

1 cup (100 g) rolled quick oats

1 cup (150 g) plain flour

1 cup (50 g) coconut chips or

shredded coconut

½ cup (75 g) hulled hemp seeds

2 tbsp linseeds or flaxseeds

½ cup (75 g) dried cranberries

¼ cup (60 g) firmly packed

brown sugar

1 pinch salt

125 g butter, chopped

½ cup (125 ml) runny honey

2 tsp ground ginger, finely grated

½ tsp baking soda

TAHINI DRIZZLE

¼ cup (60 ml) honey

¼ cup (60 g) hulled tahini

1 tbsp egg white

Grease a 24 x 32 cm shallow baking tray with baking paper. Preheat oven to 180°C fan forced.

Combine oats, flour, coconut, seeds, cranberries, sugar and salt in a large bowl. Place butter, honey and ginger in a small saucepan over medium heat and cook for 2–3 minutes or until melted and combined. Combine baking soda and ¼ cup (60 ml) just boiled water to dissolve then carefully add to melted butter mixture – careful as the mixture will bubble and froth. Mix to combine then add to flour mixture and stir. Transfer to the prepared tray and press out to edges. Bake for 18 minutes or until golden. Stand to cool in tray, then cut with a serrated knife into 12 bars.

For the tahini drizzle combine all ingredients in a bowl. Transfer to a piping bag or drizzle with a spoon over bars and chill to set.