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Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.
Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)
adapted from
Bon Appetit
- 150 g A mix of white and black sesame seeds
- 35 g Poppy seeds
- 60 g Unsweetened shredded coconut
- 40 g Unsalted, roasted peanuts
- A large pinch of salt
- 70 g Maple syrup
- 2 tbsp Creamy peanut butter
- 1/4 tsp Vanilla extract
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- Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
- Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.
- Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
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