So many of my recipes contain nuts- they're one of my favourite ingredients and what's more, they tend to feature heavily with this type of eating. That said, I do sometimes get asked for nut free recipes, particularly by mums wanting to encourage healthy eating in their children but being restricted by school "no nuts" policies. With that in mind, I created today's recipe for these Tahini Breakfast Bars. As an added bonus, they're no bake, simple to make and a great "grab & go" breakfast option, so they are perfect for busy lifestyles!
Three great health benefits: beneficial for heart health, good source of fibre, promotes healthy skin
Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container
Ingredients:
200g gluten free jumbo oats
225g medjool dates, pitted
75g unsweetened desiccated coconut
5 tbsp tahini
5 tbsp date nectar
1 tsp ground cinnamon
Pinch sea salt
Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place all of the ingredients into a food processor and whizz until the mixture sticks together.
3) Press the mixture into the prepared cake tin and refrigerate for a few hours, or overnight, to set. Cut into bars.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com
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