Sandra’s Tahini and Oat Slice

Sandra’s Tahini and Oat Slice recipe is delicious!  A substantial and satisfying snack which is great for lunchboxes, for taking on picnics or walks or just to have at home it is a nutritional powerhouse which is high in fibre and protein.   I have a love affair with tahini and there are so many reasons to eat it – what better way than in this slice?

What is it? – Tahini is a paste made from ground sesame seeds.  It can be used in cooking for sweet and savoury dishes and has a nutty taste and texture.  There are two main types – hulled and unhulled.  Unhulled tahini is the most nutritious as it is ground from the whole sesame seed keeping its full nutritional profile.  Hulling the sesame seeds reduces its nutritional value.

What’s good about it? – some of its benefits are that it is one of the best sources of calcium around and also

full of minerals which include phosporus, lecithin, magnesium, iron and potassium.  It is a high source of protein and is easy to digest as it is an alkaline food.  High in good fats tahini also contains a good source of Vitamin e, B1, B2, B5 and betacarotene, not to mention polyphenols for reducing inflammation and aiding heart health.  And the list goes on …..

  • Also note it is beneficial to buy organic where possible because foods such as nuts & seeds contain essential fatty acids which easily absorb the pesticides used in during traditional farming due to their high oil content.

Ingredients:

2+1/2 cups of oats

1/2 cup of pepitas

1/2 cup sliced almonds

1/2 cup of organic unsulphured sultanas

1/2 cup of whole hazelnuts (or sometimes I use toasted slivered almonds)

Mix all these in a bowl.

Method:

Then melt –

1/2 cup of tahini

3/4 cup of honey or rice malt syrup

60grms of butter from grass fed cows (vegans can replace this with coconut oil).

  • Mix all the ingredients together well.
  • Pack into a lined baking tray.
  • Press it down to make sure it’s packed in tightly.
  • Bake in a pre-heated oven at 160 degrees for approximately 20 minutes.
  • Keep a close eye on the slice while it cooks as it burns very quickly.
  • Remove from oven and let it cool in the tin.
  • Then cut into slices.
  • This slice is best kept in the fridge.

 

Enjoy :)