Ginger and sesame bars with passionfruit tahini drizzle
makes
20
These ginger and sesame bars have all the lovely spice of festive gingerbread, plus some. They’re also paleo, dairy- and gluten-free, and full of fibre.
Ingredients (17)
- 2 carrots, grated
- 1/2 cup (45g) LSA (lindseed, 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 (180g) honey
- 1/2 cup (175g) ABC (almond, brazil and cashew) nut butter
- 2 tbs coconut oil
- 1 tsp vanilla extract
- Juice of 1/2 lemon
- 2 tsp freshly grated ginger
- 1/2 cups (180g) pecans, roughly chopped
- 1 cup white sesame seeds, toasted
- 1 cup (70g) shredded coconut
Passionfruit tahini drizzle
- 1/4 cup (70g) white tahini
- 2 tbs honey
- 4 passionfruit
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.
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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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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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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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5.Bake for 25 minutes or until set and caramelised around edges.
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6.Cool to room temperature, then place in the fridge for 2 hours to firm up.
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7.For the tahini drizzle, combine tahini and honey in a saucepan over low heat with 1/2 cup (125ml) water.
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8.Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.
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9.Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.
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10.Cool slightly, then pour over bars and allow to set before serving.
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