Tahini and apricot granola bars
An easy and healthy snack to prepare – and a lifesaver when your stuck for time and constantly on the run. Or even want a healthy treat to take to a movie. Packed with goodness from sesame and sunflower seeds and they are nut-free too, although the tahini gives it a nutty aroma! I love to combine sweetness with tahini, it creates a powerhouse of an addictive combination of flavours. These bars are also great crumbled over a smoothie bowl or chia seed pudding.
Makes 16 bars Preparation: 30 mins Cooking: 35-40 mins Cooling: 2 hours refrigeration
INGREDIENTS
110g coconut oil, (odorless) 110g tahini paste
140g maple syrup
1 tsp vanilla bean paste 2 pinches, sea salt 300g rolled oats, wheat & gluten- free
100g dried apricots, finely chopped
40g sunflower seeds 15g sesame seeds, toasted
METHOD
Preheat the oven to 170°C (150°C fan-assisted). Line a 23cm x 23cm square baking tray with parchment paper.
Over a gentle heat melt the coconut oil, tahini paste, maple syrup and vanilla paste until smooth set aside.
In a large mixing bowl add the rolled oats, sea salt, chopped apricots, toasted sesame seeds, sunflower seeds and mix well.
Pour over the oil mixture, mix well and then place in the prepared baking tray. Press down firmly until smooth.
Bake in the preheated oven for 35-40 minutes or until golden.
Leave to cool in the baking tray, then place in the fridge to harden up for approximately 2 hours.
When the granola has set and is firm, lift out of the tin and cut into squares, best to use a large chef’s knife.
If you prefer your flapjacks chewy, refrigerate them in an airtight container, until needed. Then bring them out of the fridge 30 minutes to 1 hour before serving.
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