Gluten Free Nut and Seed Bars

• 1 cup organic puffed rice or gluten free rolled oats
• 1/2 cup organic sesame seeds
• 1/2 cup organic shredded or flaked coconut
• 1/2 cup hazelnuts
• 1/2 cup diced dried apricots
• 1/2 cup diced dried pitted dates
• 1/2 cup raw almonds crushed
• 1/2 cup organic raw pumpkin seeds
• 1/3 – 1/2 cup LSA (Linseeds/Flaxseeds, Sunflower Seeds, Raw Almonds)
• 3/4 cup organic hulled tahini
• 3/4 cup raw organic honey
• Optional Chocolate Sauce
• 200gms / 6.5 ounces dark chocolate grated into small pieces
• 400 gms / 13 ounces dark chocolate

1. Put all of the dry ingredients except the LSA in the food processor and just pulse until broken down but still of a rustic consistency. (LSA is 3 parts linseeds, 2 parts sunflower seeds and 1 part almonds ground up to a fine meal in the food processor).
2. Measure out the tahini and honey exactly. Melt the honey slightly, and then mix with the tahini.
3. Gradually pour into the dry mixture and mix together.
4. Gradually add in just as much of the LSA as is needed to bind together. Remember every batch will yield a slightly different personality, so you will need to go by feel. Start with 1/3 cup and then see how the mixture feels. You don’t want it too wet and sloppy or it will not set.
5. Spread the mixture out onto a baking dish and allow to set in the fridge for about one hour.
6. You can cut and eat as it is or top with melted dark chocolate, and then reset.
7. To prepare chocolate sauce – gently melt 400gm/13 ounces over a water bath until the temperature of the chocolate reaches 43 C / 109 F. Remove from the bath and then fold in the remaining grated chocolate. This lowers the temperature of the chocolate to about 35 C / 95 F. This is a good temperature to work with the chocolate. Spread the chocolate over the slice and then reset. YUM!

Published here with permission from Simon Bryant.