Tahini Bars

2 Reviews
100% would make this recipe again

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Ingredients

1/2 cup Tahini paste 5 oz
1 bananas, small, ripe 5.3 oz
1 eggs size large
3 tbsp maple syrup 1.5 fl.oz
4.3 oz quinoa flakes 1 1/4 cup
1/2 cup unsweetened coconut flakes 1.8 oz
1/3 cup flax seeds, ground 2 oz

Before you start

A blender or food processor will be very useful to mix the ingredients. A mill or food processor will be very useful to grind the flax seeds.

Method

  1. Preheat the oven to 175°C/350°F. Line a 20 cm (8 in) square baking pan with parchment paper. Grind the flax seeds, then set aside.
  2. Using a food processor, cream the tahini, banana, egg and maple syrup together.
  3. Stop the food processor then add the remaining ingredients and mix well.
  4. Transfer the mixture into the prepared baking pan. Bake in the middle of the oven for about 25-30 min.
  5. Take the pan out of the oven, then let cool at least 30 min. Cut into 12 bars and serve.

Observations

These bars can be kept in airtight container at room temperature for up to 1 week or 1 month in the freezer.

Nutrition Facts Table

per 1 serving (50 g)

Amount

% Daily Value

Calories

190

Fat

12 g

19 %

Saturated 3.6 g
+ Trans 0 g

18 %

Cholesterol

20 mg

Sodium

10 mg

0 %

Carbohydrate

17 g

6 %

Fibre

4 g

16 %

Sugars

4 g

Net Carbs

13 g

Protein

5 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

4 %

Iron

16 %
More info

Claims

This recipe is :
Excellent source of  :
Magnesium, Manganese
Good source of  :
Copper, Folacin, Iron, Phosphorus, Vitamin B1, Zinc
Source of  :
Fibre, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin B2, Vitamin B6
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives 0
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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