Bangalow Breakfast Bar

These are awesome to have in the pantry for a snack anytime, great for school lunchboxes or for elevenses at work …

Pre heat oven to 160oC

Line a slice tray with baking paper. My tray is 30cm long x 23cm wide x 3cm deep.

2 cups sesame seeds
1 1/2 cups sugar free shredded coconut
1 cup slivered almonds
1 cup dried fruit (whatever takes your fancy!)
3 teaspoons cinnamon
4 tablespoons honey
4 tablespoons tahini

In a heavy frypan toast the sesame, coconut, almonds and cinnamon till just starting to brown and turn off the heat.

Add the fruit, honey and tahini and mix well to ensure everything is well coated.

Gently place the mixture into the lined tray and press down with the spoon. Then take another piece of baking paper and put over the top of the mixture and press down well with your hand and then use the honey jar over the paper to roll it down further. It needs to be as compact as you can get.

Bake for about 15-25 minutes – this will depend on your oven and if it’s fan forced. It comes out when it is golden brown on top. Don’t let it go too far – the seeds start to taste a little bitter when they’re overdone.

Remove from oven and allow to cool. When totally cool, remove from the tray and put on a chopping board and slice with a sharp knife into the size you want. They are extremely filling so I like small pieces – but it’s up to you!

Enjoy with different fruit – or add some unsalted raw pecans instead of fruit to keep it nutty – or add seeds to make you talk like a parrot 🙂

3 thoughts on “Bangalow Breakfast Bar

    1. Absolutely! I usually simply use sesame seeds, slivered almonds and coconut. I don’t have many sesame seeds today so am going to make them with pumpkin seeds for something different.

  1. This is super duper yummy, thanks Sarah. I just made a batch with half/half quantity of goji berries and pistachio nuts. The flavour combination reminds me of halva, without the sugar rush :0)

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