Raw seed slice

Recipe (10-15 minutes) — Last updated 02 August 2018

Prep time: 10-15 minutes, then 1-2 hours to set in fridge

Gluten free, dairy free, vegetarian, nut free

  • ½ cup linseeds/flaxseeds, freshly ground
  • ½ cup sesame seeds (unhulled or black, if available) 
  • 1 cup pepitas
  • 1 cup sunflower seeds
  • ½ cup chia seeds
  • ½ cup hemp seeds
  • ½ cup raw honey
  • ½ cup unhulled tahini

Variation

Add 1 tsp vanilla paste or ½ tsp cinnamon.

Line a slice tin (26-30cm x 18-20cm) with baking paper. Mix all seeds together in a bowl. Place honey and tahini in a large saucepan and melt on low heat for 1-2 minutes, stirring regularly, until a smooth paste. Add seeds and stir well to combine (best achieved with your hands, either by lightly oiling your hands or food-handling gloves with olive or coconut oil, and mush/squash until well combined).

Press firmly into the tin and smooth down with the back of a metal spoon. Refrigerate or freeze for 1-2 hours. Cut into small squares and serve immediately. Keep chilled.

Various sesame bars can be found in health foods stores (and even the local petrol station). This slice is a super-powered variation of the sesame seed and honey bars popular in Greek and Middle Eastern cuisine. It combines a variety of seeds, of various tastes and textures, to create a sweet and crunchy slice.

The linseeds, chia and hemp in this slice provide plant sources of the omega-3 essential fatty acid, alpha-linolenic acid (ALA), which in the right conditions can be converted in the body to the same omega-3 polyunsaturated fatty acids (PUFAs) found in fish.

While both omega-3 and omega-6 PUFA are needed in the diet, the Western diet often contains too much omega-6 (found in meat and vegetable oils). This slice helps to boost dietary omega-3 PUFA, and get closer to the ratio of omega-3 and 6 found in Mediterranean and Japanese diets.

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