These gluten-free and protein-rich bars are not only packed with nutrient dense and wholesome ingredients, but are incredibly tasty! Another bonus? They are super simple to make. Have a play around with the ingredients, I’ve suggested some variants below. You could add in any finely chopped nuts, different seeds, cacao nibs would be delicious, as would sultanas, although go easier on the honey if you add dried fruit. Whatever you go for, they are bound to be delicious and nutritious. Perfect to kick start your day for breakfast, or for a post-workout snack.
- 6 tbsp light tahini
- 1 tbsp coconut flour (or I use buckwheat flour)
- 1 or 1.5 tbsp raw honey, sweeten to your preferred taste
- Pinch of salt
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 egg white
- 1 apple, cored and grated (larger the better, and I used Jazz apple)
- 5 tbsp hemp seeds (I didn’t have so I used finely chopped almonds & some flaxseeds)
- 5 tbsp pumpkin seeds
- 5 tbsp sunflower seeds
- 5 tbsp dessicated coconut (make sure it’s the sugar-free variety)
Preheat the oven to 200˚C and line a 20 x 26cm tin or ovenproof dish with greaseproof paper.
Mix the first seven ingredients together in mixing bowl, then fold in the remaining ingredients until you get a well-combined, sticky dough.
Spread the mixture into the prepared tin, and flatten down evenly with the back of a spoon. At this point you could decorate the top with sesame seeds, thinly sliced apple, or additional grated apple if you like.
Bake for 30-35mins, until lightly golden across the top, slightly darker at the edges. Remove from the oven, allow to cool completely in the tin and then slice into bars.
Store in the fridge for up to one week, or freeze a batch to pull out and defrost as and when you need them.