Nut Bars

We have finally moved into our brand spanking new place and now that i'm 40 weeks pregnant I am waiting to meet my baby! Our kitchen is so inviting and lovely to use and I think there is no better way to make a place your own then to get cooking! There have been so many yummy things I have wanted to cook and bake for ages and now, and having unpacked my kitchen gadgets and after  shopping for some quality ingredients, it is time to put them all to good use! I think if these nut bars last they might also come in handy for a energy dense snack for labour!

Our place faces directly north and we chose MASSIVE glass sliding doors which are beautiful and make the place very open. However, in this surprisingly very hot weather at the end of March the only time to bake something is in the morning or the late afternoon when it is cooler! That is kind of good in a way because then I am forced to lie down and rest to escape the heat of the day... Not a bad life at the moment! :)

So I will start off 2013 with a recipe post that I have been meaning to do for a while now... I can’t believe how long it’s been since I posted any recipes! After arriving home from overseas mid last year, being pregnant and not having my own place I haven’t been too inspired in the kitchen... 

So here goes... looks like I get my chance to have my last burst of creative kitchen time before the baby comes and changes that... at least for a while! :)

So this recipe is great snack recipe. I have made this many times so it is tried and tested. It's great for a mid-morning or afternoon snack with some fruit ;) And if you choose, you get a little chocolate to go with it! Unfortunately the recipe is not so great for kids lunch boxes due to the ban on nuts from rampant nut allergies. The original recipe comes from Simon Bryant who starred on the ABC program The Cook and the Chef with Maggie Beer.  

Nut Bars

Ingredients

1/2 cup pepitas toasted

1/2 cup toasted hazelnuts

1/2 cup shredded coconut toasted

1/2 cup almonds chopped and toasted
1 cup rolled oats
1/2 cup sesame seeds
1/2 cup diced dried apricots
1/2 cup diced dried figs or dates
1/3-1/2 cup LSA (ground linseed, sunflower seed, almonds)
3/4 cup honey

3/4 cup tahini

Optional

400 grams of 70% or 85% dark chocolate melted

Method

To toast the pepitas, hazelnuts almonds and coconut I usually just combine the ingredients and spread them out thinly on a baking tray. Preheat the oven to 180 degress and then toast for about 5-8 minutes. Check them after 5 minutes, give them a stir and then continue to toast until the coconut is golden and the skins of the hazelnuts start to flake.

Meanwhile mix together the oats, sesame seeds, dried apricots and dates in a large bowl. When the other ingredients are toasted add this mix to the tray, switch the oven off and warm all the ingredients together for a few minutes in the oven. Measure out the tahini and honey. Remove the nuts and seeds from oven and place in a large bowl. Combine with the tahina and honey mix and add about 1/3-1/2 cup of LSA until well combined. The LSA is to help bind the ingredients together. Spread onto a slice tray lined with baking paper and allow to set for about 20 minutes in the fridge.

Cut into bars and eat just as they are OR coat in chocolate. To coat in chocolate, break up the chocolate and place in a bain marie. When just melted spread over the slice, working quickly until coated. Place back in the fridge until set. Cut into squares and enjoy as a delicious yummy snack!