KC shows you how to make the Crunchy Cashew Sesame Bars from Bon Appetit Magazine Gluten Free!
These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when theyre still warm using another 8 square pan.
|Nonstick vegetable oil spray||1|
|Cashews||1 1/2 Cup (24 tbs)|
|Sesame seeds||6 Tablespoon|
|Quinoa bran||1/4 Cup (4 tbs) (use flax meal if you're Paleo)|
|Kosher salt||3/4 Teaspoon|
|Ground cardamom||1/4 Teaspoon|
|Pure maple syrup||1/2 Cup (8 tbs)|
|Coconut oil||1 Tablespoon|
Preheat oven to 350F.
Grease baking pan with oil spray, line with parchment paper.
In a baking tray, toast sesame seeds, cashews, flaxseed separately until golden brown (approximately 10-12 minutes).
Once done, allow it to cool. Reserve 2 tablespooon sesame seeds and 1 tablespoon flaxseed separately.
In a food processor, finely chop cashews, sesame seeds, flaxseed, quinoa bran, salt, cinnamon and cardamom.
In a small saucepan, bring mixture of coconut oil and maple syrup to boil and cook for 2-3 minutes. Stir occasionally.
Pour the syrup mixture to the cashew mixture and stir well.
Press mixture firmly on the greased pan, top with reserved seeds and pop into oven.
Bake for 25-30 minutes until golden brown at 350F.
Allow to cool and cut into bars.
Serve and enjoy!