Healthy Nut Bars
"From The Cook and the Chef ABC TV series starring Aussies Maggie Beer and Simon Bryant. This recipe belongs to Simon.
This recipe had all of us drooling and my kids begging me to make this."
photo by lime-blue
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
15
ingredients
- 1 cup puffed rice cereal or 1 cup rolled oats
- 1⁄2 cup sesame seeds
- 1⁄2 cup shredded coconut or 1/2 cup flaked coconut, toasted
- 1⁄2 cup toasted hazelnuts
- 1⁄2 cup dried apricot, diced
- 1⁄2 cup dried figs or 1/2 cup dates, diced
- 1⁄2 cup slivered almonds, toasted
- 1⁄2 cup pepitas, toasted
- 1⁄3 - 1⁄2 cup LSA (sunflower seed, almonds and ground linseed mixture)
- 1 cup golden syrup
- 1⁄2 cup honey
- 1⁄2 cup tahini (optional)
-
Chocolate dip
- 200 g 80% couverture dark chocolate, grated into smaller pieces
- 400 g 80% couverture dark chocolate
directions
- Lightly warm all the ingredients.
- Mix all other ingredients together in a bowl except the honey, golden syrup, tahini and the LSA.
- Add the honey, syrup, tahini and mix well together.
- Add 1/3 cup of the LSA and as much more to 1/2 cup as required to bind the mixture together then spread onto a tray lined with baking paper.
- Spread evenly and allow to set (20 mins in the fridge should do it). Warming the honey/golden syrup a little enables them to combine more easily and the LSA helps to bind the mixture.
- Cut into bars and eat just as they are or coat in chocolate.
- Chocolate dip: Melt 400g chocolate in a bowl over a water bath until the temperature of the chocolate mass is 43C, remove from water bath & fold in the 200g grated chocolate which should lower temp to 35C as it melts. The chocolate is now tempered and ready to use.(There is a 2-3 degree C window of variation working with chocolate.).
- ***If your palate is more savoury try 3/4 cup tahini & ¾ cup of honey & omit the golden syrup.
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Reviews
-
I made it exactly to recipe a little too sweet and very sloppy but it tastes good I’ll try it again without the golden syrup next time -
NICE!! -
I had slice at a cafe, and loved it, and went looking for the recipe. I'm pretty sure this is it. I used the 3/4c honey and 3/4c tahini method. I like that it's not too sweet and the tahini makes it taste like Halva.
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
