Vegan Tahini Oatmeal Bars – High-Protein, Peanut-Free, Gluten-Free and Delicious!

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Tahini often known as Ardeh can be a Mediterranean sesame paste that’s usually served being a dip on its own or being a major portion of hummus, baba ghanoush, and halva. Tahini is a perfect alternative for peanut butter as it has a great nutty flavor. This creamy sesame seed paste isn’t only for hummus but sometimes also be employed as ingredients for several confections, desserts or snacks.


Tahini in oatmeal bars may be far from traditional however magic pill snack is good before and after workout. The advantage of this tahini oatmeal bars recipe is you can dress them up anyway you prefer. As being a basic bowl of oatmeal, these squares may be changed up on a whim. Yearning for peanut butter? This tahini oatmeal bar is fantastic alternative for the tasty, nut-free substitute snack. In case you have tried baked oat dishes you will subsequently be familiar with the feel of the. These are chewy as opposed to firm, using a soft but dense texture that holds together well without having to be crispy.

Easy and quick Vegan Tahini Oatmeal Bars

Utilize dried seeds and fruits and also other mix-ins as you want. This gluten free nutrition bars recipe is Vegan, High-Protein, Gluten-Free, Dairy-free . A peanut-free energy bar that is sweet, chewy, and filling. They’d give a perfect make ahead breakfast or an easy munch on a busy schedule.

Ingredients:
1 cup hemp seeds granola (GF)
1 cup quick oats (GF)
1 cup date paste
1/2 cup unsweetened coconut
1/2 cup tahini
1/2 cup choc chips
1/2 cup maple syrup
1/2 tsp sea salt
Direction:

Preheat oven to 325F.
By using a blender or high-powered blender, add the oats as well as the remaining ingredients and mix until it forms a thick dough.
Spray the foot of an 8?8 inch baking dish with cooking spray. Place parchment or wax paper regarding this and press it down in order that it sticks well to the bottom and sides.
Scrape batter in to the square pan lined with baking paper and bake at 325 degrees for 30 minutes.
Once finished, remove through the oven and funky over a rack.
When they’re cool, slice into rectangles and store in a airtight container.
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