This homemade tahini bars with pumpkinseed and date are perfect for packing lunches or for an after-school snack. It fills with excellent nutrition that makes your day.
Have This!
- Half cup tahini
- One-third cup brown rice syrup
- One tablespoon olive oil
- One teaspoon vanilla extract
- Half teaspoon salt
- One-fourth cups puffed barley cereal
- One cup old-fashioned rolled oats
- Two-third cup pre-chopped dates
- One-third cup toasted pumpkinseed kernels
- Three tablespoons toasted uncooked quinoa
Do This!
- Preheat oven to 350°.
- Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl.
- Microwave for one minute or until bubbly.
- Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl.
- Pour tahini mixture over barley mixture and toss well.
- Press into an 11 x 7-inch baking dish.
- Sprinkle with quinoa, pressing to adhere.
- Bake at 350° for ten minutes or until set.
- Cool completely in dish.