No-Bake Nut and Seed Bars

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor

One of my all-time favorite cooking shows in Australia was The Cook and The Chef. Maggie Beer and Simon Bryant celebrated fresh Australian produce, and entertained people in South Australia’s Barossa Valley. This show centered around the power of food to bring people together in community.

This recipe was one of Simon’s favorites. When I contacted the ABC network to gain permission to post Simon’s recipe, they kindly forwarded me onto his agent who forwarding my request to Simon, who generously offered to test my gluten free adaptation in order to make sure it would work s’blendedly for you! I was blown away by his generosity of spirit. Recipes are meant to be shared; and they are so much sweeter when they are handed on with such love and kindness.

I almost didn’t want to admit that I had trialed the adaptation with great success and didn’t need to take him up on his offer. I'm sure he would have added a little something extra. But honesty prevailed, and I politely declined. But wow, did it restore my faith in the kindness of strangers, and enhanced my admiration for him.

What Simon was concerned about was the fact that these bars often don’t set completely. He offered this disclaimer: using good quality fresh almonds is really critical or the mixture will be too sloppy and will not bind. Bad almonds only absorb half the liquid. I've never had a problem with this recipe if you use quality ingredients and measure exact quantities.

Play around and you will reach your perfect blend.

No-Bake Nut and Seed Bars

No-Bake Nut and Seed Bars

Makes 20 Squares120 MINS
  1. Throw the rolled oats, sesame seeds, shredded coconut, hazelnuts, apricots, dates, almonds, and pumpkin seeds into a food processor fitted with the s blade, and pulse until the nuts and dried fruit are broken up but still rustic.
  2. In a small bowl, mix the tahini and maple syrup together until well combined.
  3. In a mixing bowl, stir the tahini mixture through the nut/fruit mixture until well combined. Gradually add just as much LSA is needed to bind the mixture together. (The amount needed will vary according to how thirsty your nuts are. But, you don't want the mixture too wet and sloppy or it won't set.)
  4. Grease an 8-inch by 8-inch square baking dish with a bit of coconut oil, and press the mixture into the dish until even. Chill in the fridge for about an hour, or until set.
  5. In a small saucepan over medium heat, bring 2 cups of water to a high heat, then place a glass or ceramic bowl over the top of the pot. Break the chocolate into pieces and place in the bowl. With a wooden spoon, gentle stir the chocolate until just melted.

  6. Pour the melted chocolate over the slice, until evenly covered, and place in the fridge to set.

  7. Cut into equal equal square pieces, and store in a sealed container in the fridge.

Recipe from Simon Bryant
Photo by Trent Lanz, and styling by Alicia Buszczak




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