Scrap the packaged and processed snack bars and make your own. These bars are packed with nutritious hemp seeds - a great source source of polyunsaturated and essential fatty acids, with an approximately 3:1 ratio of omega-6 to omega-3, which is considered in the optimal range.
Tahini is also a nutritional powerhouse, being high in vitamins E, F and T, as well as vitamins B1, B2, B3, B5, B6, B15, biotin, and choline. It is also a source of vitamin A. Tahini is also 20 percent complete protein – making it a richer protein source than milk, soya beans, sunflower seeds, and most nuts.
Tahini Pop BarsAuthor: Jacqueline Alwill
- 1/2 cup tahini
- 1/2 cup rice malt syrup
- 1 teaspoon vanilla
- 2 tbsp hemp seeds
- 2 tbsp sesame seeds
- 2 cups rice puffs, (could also use buckinis and perhaps add some coconut oil if not binding as easily)
- Place tahini, rice malt syrup and vanilla in a small saucepan on low heat, whisk until it comes together forming a thick liquid. Don’t leave on too long or it may separate and become crumby.
- Combine half the hemp seeds, half the sesame seeds and all the rice puffs (or buckinis, see note) in a bowl, then pour over the tahini mix.
- Bring the mix together using your hands, then press into a small loaf tin (you can use a standard loaf tin of course it will simply be a thinner bar).
- Sprinkle remaining hemp and sesame seeds over the top and press down.
- Cover and place in freezer to set for 2 hours. Slice and serve from freezer. Store in fridge or freezer up to 2 weeks.