Coconut Tahini Bars

September 18, 2017

Kory Cheshier

This recipe, courtesy of Health with Hope, is a great way to initiate yourself to sourdough bread. All you need is a sourdough starter which is a combination of water and flour that become cultured by the air. It is also an alternative to commercial baking powder.

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Ingredients

115 grams100% hydration starter

220 gramstahini

160 gramshoney

15 gramscoconut milk

1 teaspoonvanilla

30 gramschia seeds

30 grams ground flax

1/2 teaspoonsea salt

1/2 teaspoonbaking powder

125 gramsdesiccated coconut (pulse 50% coconut flour + 50% unsweetened coconut flakes in processor)

130 gramsnuts and seeds (I used 50% sliced almond, 50% sunflower seeds)

105 gramsdried cranberries

25 gramscandied ginger (optional)

Preparation

Preheat oven to 350°F. Prepare an 8.5 x 11-inch baking dish and set aside.

Combine starter, tahini, honey, coconut milk, and vanilla together in a medium bowl.

In separate bowl, combine chia, flax, sea salt, baking powder, coconut flour, coconut flakes, cranberries, and ginger.

Pour wet ingredients over dry ingredients and stir until thick batter comes together.

Pour into baking dish and spread evenly with a spatula (or good old fashioned fingers). Sprinkle extra coconut flakes on top.

Bake 20 minutes, or until the edges turned golden brown and coconut is toasted.

Allow to completely cool, cut, and serve or store in refrigerator (for up to 5 days).