My friend introduced me to tahini a few years ago and I have been a fan ever since. I especially love it with banana and maple syrup – such a great combo! This friend also asked me to create a yummy slice that was nut and gluten free because of the food allergies her family had. Hence the reason for creating this chewy crunching sweet treat.
I always like to trial my sweets on my Nanna, because I love her comments – they are so honest. I know she loves the nutty slice I make but wasn’t too sure how she would take to the tahini. In her words she said “Darling this is really good stuff, I love it!” We then had a laugh because she then followed up with saying “Oh I didn’t mean to call your lovely food – Stuff!” I am so fortunate I have family close to me to have these moments.
So, if you would like to make this ‘really good stuff’ you will need
- 1 large mashed banana
- 1/2 cup tahini hulled
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/3 cup chopped apricots (I used @absoluteorganic)
- 1/3 cup vegan choc chips (I used @absoluteorganic)
- 1/3 cup raw buckwheat
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup quinoa flakes
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- pinch salt (optional)
- A baking tray (8 inch x 8 inch) lined with greaseproof paper.
Place the first four ingredients into a bowl and mix with a wooden spoon until well combined. Then stir in the rest of the ingredients and mix until all combined. Pour your mixture into a lined baking tray and place into the fridge for a few hours to set. Once the slice is firm cut into desired sized pieces – drizzle with vegan chocolate and coconut to make it look fancy if you like!