Sesame and nut snaps

Ingredients

 100 g nuts of your choice

75g sunflower/pumpkin seeds

50g sesame seeds (toasted in a low heat fry pan)

¼ cup honey

¼ cup coconut oil (melted)

1 tbsp tahini

A grind of salt

Some chia seeds to sprinkle over the top (optional)

Method

Preheat oven to 180C

In a food processor blend mixed nuts and the sunflower/pumpkin seeds, leave them a little bit chunky, not too fine. If they are too chunky it will make it difficult to cut later. Put into a bowl

Add your toasted sesame seeds, tahini, oil, honey and salt and mix until well combined.

On a baking tray lined with baking paper put your mix on. Place another piece of baking paper on top and with your hands smooth out until it is as thin as you can get it without seeing holes, shape into a rectangle. Peel the paper off and sprinkle over 1-2 tbsp chia seeds if using. Put the paper back on and press the chia seeds into the mix. Make for 12 minutes until golden brown. Wait 10 mins before cutting them into squares, they will be quite soft at first, and then leave them to cool completely; they will harden as they cool. Store in an airtight container at room temperature.

Munchable Slice

Make these completely dairy-free with your favourite dairy-free chocolate chip. Makes 16 squares

Ingredients

1 cup  unsweetened almond milk/coconut milk
3 large (50 grams) medjool dates or 50g grams of other dates
2 tbsp  chia seeds
1/2 cup  dried cranberries/craisens                          
1 cup  quinoa flakes/rice flakes
3/4 cup almond flour
1/4 cup coconut palm sugar
1/4 tsp salt
1/4 cup (50 grams) coconut oil, melted
1-2 tbsp  water
1/2 cup dairy free chocolate chips(you can use normal if you want dairy)
1/2 cup toasted, chopped walnuts(or other nuts)

2 tbsp sesame seeds
3/4 cup  shredded coconut

Method

Preheat the oven to 180 degrees C. Lightly grease or line with baking paper a 16 by 16cm cake tin.

Put the milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seeds. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.

In a small bowl or food processor mix together the quinoa flakes, almond meal, coconut  sugar, xanthan gum( if using), and salt. Mix in the melted coconut oil and 1 tbsp of the water until a crumbly dough forms. You may need to add another tbsp of water. Press the dough into the bottom of the prepared pan.

Put the chocolate chips on top of the crust, followed by the chopped walnuts and sesame seeds. Drain the cranberries and layer them on top of the walnuts/sesame seeds. Pour the milk mixture over the top of the dough and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.

Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is golden brown. Let cool completely before cutting. Cut into 16 squares or bars.  Store at room temperature in an airtight container.

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate moulds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..