Gluten, Dairy, Oat & Egg Free Sesame Bars | Stories of a New Mom
Gluten, Dairy, Oat & Egg Free Sesame Bars
15 mins prepServes 10
These Sesame Bars are so chewy and delicious, best served warm with fresh raspberry jam. They are loaded with protein and are the perfect post-workout treat or a filling snack/breakfast for babies and toddlers. They resemble blondie brownies.
Preheat oven to 350F (175C). In a bowl, combine almond flour, tahini, ripe banana, pure maple syrup (if using), alcohol-free vanilla, baking soda, and white sesame seeds. Mix until well combined and a dough forms. Press the mixture evenly into a baking dish, aiming for a thickness of 1/4 to 1/2 inch for a chewy, brownie-like consistency (make them thinner for crispier bars or shape as cookies and bake for about 10 minutes less). Bake at 350F for 25-30 minutes, or until the edges are golden and a bit crisp. Let the bars cool slightly, then cut into bars, cleaning your knife in-between slices for a clean cut.
For the optional raspberry jam topping: Mash 6-7 fresh raspberries with 1/2-1 tsp chia seeds. Top bars with this jam right before serving. Do not store the bars in the refrigerator or freezer with jam, as it will turn them soggy.
