An easy and healthy snack to prepare – and a lifesaver when you're stuck for time and constantly on the run. Packed with goodness from sesame, sunflower and flax seeds. The tahini gives it a wonderful aroma.
Makes: 16 bars
Preparation: 30 mins
Cooking: 35-40 mins plus 4 hours refrigeration
Ingredients
● 90g coconut oil, (odorless)
● 110g tahini paste
● 140g maple syrup or brown rice syrup
● 1 tsp vanilla bean paste
● 300g rolled oats, wheat & gluten-free
● 2 pinches, sea salt
● 150g Medjool dates, sliced
● 50g pistachio
● 20g sunflower seeds
● 15g sesame seeds, toasted
● 20g flaxseed or golden linseed
Method
● Preheat oven to 170°C (150°C fan). Line a 23cm x 23cm square baking tray with parchment paper.
● Over a gentle heat melt the coconut oil, tahini paste, maple syrup or brown rice syrup and vanilla paste until smooth. Set aside.
● In a large mixing bowl add the rolled oats, sea salt, sliced dates, pistachio, toasted sesame seeds, sunflower seeds, flaxseed 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. Let cool in the baking tray, then place in the fridge to harden up for approximately 4 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.
● Place back in the fridge in an airtight container, until needed if you like them chewy, then bring out of the fridge 30 minutes to 1 hour before serving.
