Sunday, February 6, 2011

Sesame Seeds not for hiding, a favorite.

Sesame Fruit and Nut Bars
When I asked what to do with my abundance of sesame seeds I got a volley of replies on delectable uses, thank you all!!

“L” adds sesame seeds to almost everything.  I was so impressed with the list of places to hide them.  Here is the link this is one creative cook, look in the comments at the bottom of the page.

Tahaini came up more than once in the list, sesame candies, sesame milk was suggested.  I have not heard of sesame milk we are going to try this suggestion later in the week.  I love sprouts and this is in the queue this week too.

As you can imagine Saturday was a flurry of activity in my kitchen.  I should have taken a picture of all the pans, utensils, and blenders I used.

I think it is funny how answers to questions come in my life at just the right time.  My friend Cecilia says is it odd or is it God?  I have been looking for a granola bar for Harley to take to work that is a step closer to healthy than what is available at our local store.   I worry about the source of all of those carbohydrates.

One of the recipes that came in last week was for granola bars the recipe did not come with the nutrition facts but I could tell by the ingredients this was going to be a hit even though I have never worked with coconut butter, an interesting and flavorful ingredient.  We love Sesame Fruit Bars.

I am thrilled with all these wonderful ideas, thank you!!

Sesame Fruit and Nut Bars

2 cups raw walnut pieces
1 cup raw white sesame seeds
1 cup dried tart cherries
½tsp. coarse sea salt
4 Tbsp. raw coconut butter
3 Tbsp. agave nectar (cocoa flavored) or dark honey

1. Preheat oven to 325
Line an 8" square baking pan with parchment paper.
2. Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. Remove from oven set aside in a bowl until cool to the touch.
3. Repeat process with sesame seeds, toasting about 10 minutes and watching carefully so seeds do not burn. Remove from oven and let stand until cool to the touch. Transfer to a medium bowl.
4. Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together coarsely chopped to form a sticky ball.
5. Add nut and fruit mixture to sesame seeds. Add salt, coconut butter, and agave nectar or honey and mix using hands until well combined. The mixture should easily stay together with squeezed.
6. Press into prepared baking pan, forming a layer approximately ½ inch thick. Refrigerate until completely cool, about 1 hour. Cut into squares, serve, and enjoy.

Director of Member Services and Smiles
OurHealth Co-op, Inc

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