Tahini and olive oil oat bars (gluten free)
Servings
Makes 8 bars
Ingredients
150 g light tahini
150 ml olive oil
100 g maple syrup
1 tsp vanilla extract
100 g cooked quinoa
165 g oats (makes sure these are gluten free oats if serving a coeliac)
50 g ground almonds
50 g sesame seeds, plus extra for topping
pinch of salt
Instructions
1. Preheat the oven to 200°C / fan 180°C / gas mark 6 and line a 26 * 20 cm brownie tray with baking parchment.
2. In a bowl mix together the tahini, olive oil, maple syrup and vanilla extract.
3. In another bowl combine the cooked quinoa, oats, ground almonds, sesame seeds and salt.
4. Add the tahini mix to the oat mix and thoroughly combine.
5. Pour the mixture into the tin, pack it down really well and sprinkle with sesame seeds.
6. Bake for 30 minutes until an even golden brown all over. Allow to cool in the tin and once completely cool, turn out onto a chopping board and cut into eight bars.