I couldn’t help giving you this sneak peek from our newly-released cookbook! These sesame squares make up in a snap and truly hit the spot when cravings strike. Easy and satisfying, the snack bars travel well for hiking, car trips, and picnics. They taste sweet, but have plenty of natural fat to prevent a blood sugar spike. As a bonus, they are gluten-free, casein-free, soy-free, and nut-free. (For those who have an allergy to egg, flax or gelatin can be substituted.)
Like the other recipes in our book, they use whole foods, not ingredients you can’t pronounce. (Get your copy of the cookbook here!) Best of all, they don’t require any previous cooking experience – your kids could make them! Just mix and spoon into your baking pan. In less than two minutes, you can leave them baking in the oven while you hustle up your backpack for an adventure!
1 c. tahini (sesame seed butter) or sunflower seed butter
1/2 c. honey
2 c. toasted sesame seeds
2 eggs (or use 2 Tb. chia seed and 6 Tb. water OR 2 Tb. unflavored gelatin and 6 Tb. water*)
1/2 tsp. salt
1/2 tsp. cinnamon
Mix everything together and press into a greased 9″ x 9″ baking pan. Bake at 325 degrees until browned and set, about 30 minutes. Cool and cut into squares.