Recipe
Ginger and Sesame Bars with Passionfruit Tahini Drizzle
45 minutes
Ingredients
| 2 | carrots, grated |
| 1/2 | cup LSA (linseed, sunflower and almond meal) |
| 1 | tsp each ground cinnamon and ginger |
| 1/2 | tsp 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 | tbs coconut oil |
| 1 | tsp vanilla extract |
| Juice of 1/2 lemon | |
| 2 | tsp freshly grated ginger |
| 1/2 | cup pecans, roughly chopped |
| 1 | cup white sesame seeds, toasted |
| 1 | cup shredded coconut |
Method
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Step 1
Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.
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Step 2
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.
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Step 3
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.
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Step 4
Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula.
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Step 5
Bake for 25 minutes or until set and caramelised around edges.
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Step 6
Cool to room temperature, then place in the fridge for 2 hours to firm up.
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Step 7
2 cup (125ml) water.
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Step 8
Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.
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Step 9
Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.
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Step 10
Cool slightly, then pour over bars and allow to set before serving.
