Ginger and sesame bars with passionfruit tahini drizzle

Ginger and sesame bars with passionfruit tahini drizzle

Ginger and sesame bars with passionfruit tahini drizzle

Ingredients:

  • 2 carrots, grated
  • 1/2 cup LSA (linseed, sunflower and almond meal)
  • 1 teaspoon each ground cinnamon and ginger
  • 1/2 teaspoon each ground cloves and nutmeg
  • 2 eggs, lightly beaten
  • 1/2 cup honey
  • 1/2 cup ABC (almond, brazil and cashew) nut butter (or any nut butter)
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon
  • 2 teaspoon freshly grated ginger
  • 1/2 cup pecans, roughly chopped
  • 1 cup white sesame seeds, toasted
    • 1 cup shredded coconut

Passionfruit Tahini Drizzle

  • 1/4 cup white tahini (unhulled is better)
  • 2 tablespoon honey
  • 4 passionfruit

Instructions:

  • Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.
  • Combine carrot, pecan, sesame seeds, coconut, LSA and dried spices in a large bowl with a pinch of salt and ground black pepper. Stir through egg until combined.
  • Combine honey, nut butter, coconut oil, vanilla extract, lemon juice and fresh ginger in a small saucepan over low heat and cook, stirring, for 2 minutes or until smooth and combined.
  • Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula.
  • Bake for 25 minutes or until set and caramelised around edges.
  • Cool to room temperature, then place in the fridge for 2 hours to firm up.
  • For the tahini drizzle, combine tahini and honey in a saucepan over low heat with 1/2 cup (125ml) water.
  • Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.
  • Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.
  • Cool slightly, then pour over bars and allow to set before serving.