Tahini and olive oil oat bars (gluten free)
We return here to one of our favourite baking combinations, tahini and olive oil. We sometimes throw in a small handful of goji berries or anything else we want to try out. If you’re anything like us, you won’t be able to resist buying new ingredients you come across. The sweetness comes from the deep, rich flavour of maple syrup. And the quinoa, ground almonds and sesame seeds enhance the nuttiness.
Tahini is a great nutrient powerhouse for vegans as it contains calcium, zinc and iron, which are all nutrients that can be hard to get hold of in a vegan diet.
Equipment: 26 x 20 cm brownie tray.
Recipe from’Modern Baker: A New Way To Bake‘ by Melissa Sharp with Lindsay Stark is out now (Ebury Press, RRP £26) and Modern Baker’s range of healthy baked goods are available in Selfridges (London, Birmingham, Manchester Trafford and Manchester Exchange), Planet Organic and their Oxford based cafe-bakery at 214 Banbury Road, OX2 7BY.