Nut-Free Tahini and Quinoa Slice

Now that school and uni is starting back, I decided to create a an energy-boosting snack that will actually leave you feeling satisfied. So often we find ourselves spending money on expensive ‘healthy snacks’ from the supermarket, but when you read the label more often than not you’ll find that it isn’t really providing a lot of energy. As someone who is always on the go and needs to snack between meals, there’s no way I’ll be dropping $4.50 on a ‘health’ bar full of…air! That’s why you’ll always find a stack of these Tahini and Quinoa Slices in my fridge. Another great thing about this recipe is that it doesn’t include nuts, primarily because most schools tend to have nut-free policies, and I’ve spoken to many students and parents who struggle finding a decent recipe without any!

Total time 10 minutes + 1 hour setting | Makes 8-10 bars | Vegan | Gluten Free | Nut Free

Ingredients

• 240g medjool dates

• 60g dried apricots

• 40g hemp seeds

• 150g tahini

• 1 tbsp coconut oil

• 2 tbsp rice malt syrup or honey

• Pinch sea salt

• 60g pumpkin seeds

• 30g puffed quinoa

• 45g buckwheat groats

• 2 tsp chia seeds

Method:

Step 1: Place pitted dates, apricots, hemp seeds, tahini, coconut oil, rice malt syrup (or honey) and salt into a food processor and blend until a paste forms. Transfer mixture to a large bowl and stir in pumpkin seeds, puffed quinoa, buckwheat and chia seeds. You may need to use your hands to ensure everything is evenly combined.

Step 2: Line the base of a baking tin (approx. 20cm x 20cm) and transfer mixture to the tray, ensuring it is firmly packed down and flat. Place tray into the refrigerator to harden for 1-2 hours, then slice into your preferred slices.

Note: Refrigerate in an airtight container for up to 2 weeks, or in the freezer for up to 2 months.
If you would like to add nuts, simply swap half the tahini for nut butter, i.e. peanut, almond or cashew.