Life seems to always get too busy this time of year and before you know it, Christmas is here! We’ve been trying to slow down a little and find baking very therapeutic, as a way to wind down after a busy week. Here’s to lazy weekends and eating with friends and family.
This recipe can either be baked or simply pressed into a container and eaten raw.
Recipe from Boob to Food by Jane Houston
Ingredients
2 tbsp tahini
1/3 cup hemp seeds
1/2 cup coconut flakes
1/2 cup rolled oats
1/2 cup pumpkin seeds
4 tsp melted coconut oil
2 tbsp honey
10 prunes (soaked in boiling water if not already soft – some dried prunes are more moist than others)
Method
1) Preheat oven to 160 degrees
2) In a blender add the oats, pumpkin seeds and coconut flakes and pulse until course. You want to avoid blending into a powder/flour
3) Then add the hemp seeds, tahini, coconut oil, honey and the pitted prunes. Pulse until the ingredients are well incorporated and begin to stick together
4) Spoon the mixture out and press it firmly into a small baking dish lined with baking paper. Press the mixture firmly to each edge. Here you can either put it straight in the freezer to set OR bake in the oven for roughly 20 minutes until golden on top
5) If freezing – allow it to set for four hours until slicing into bars and storing in the fridge. If baking – allow the mixture to cool before slicing into bars