TAHINI POP BARS

Jacqueline Alwill

Brown Paper Nutrition

With amino acid charged, and legal, hemp seeds!!! Snack time come at me!

HEMP has recently been legalised in Australia for consumption. Previously it was only legal for use externally in skin creams, scrubs and other external infusions, however we’ve had the go ahead for this tiny, nutrient rich, seed to be used in our food. That’s another win for Australia – bring on the yew!

To celebrate we’re popping it in here and there including these TAHINI POP BARS. See what I did there? Popping in the pop? Daggy joke. Moving on…

So, with a new ingredient for your pantry are you interested in the nutrient run down of HEMP? Well here you go…

HEMP FACTOIDS:

  • rich in polyunsaturated fatty acids (PUFA) to support cardiovascular health
  • high quality, digestible plant based protein approximately 33g per 100g hemp seeds
  • rich in essential minerals – calcium, magnesium, iron and zinc
  • rich source of plant based GLA (gamma linoleic acid) promoted to reduce inflammation

When you bite into one of these bars next have a think about these benefits and thus how you can also increase the frequency of hemp in your diet through other meals too. Enjoy!

TAHINI POP BARS

GF : DF : RSF

1/2 cup tahini

1/2 cup rice malt syrup 

1 teaspoon vanilla

2 tbsp hemp seeds

2 tbsp sesame seds

2 cups rice puffs, (could also use buckinis and perhaps add some coconut oil if not binding as easily 

Place tahini, rice malt syrup and vanilla in a small saucepan on low heat, whisk until it comes together forming a thick liquid. Don’t leave on too long or it may separate and become crumby. Combine half the hemp seeds, half the sesame seeds and all the rice puffs (or buckinis, see note) in a bowl, then pour over the tahini mix. Bring the mix together using your hands, then press into a small loaf tin (you can use a standard loaf tin of course it will simply be a thinner bar). Sprinkle remaining hemp and sesame seeds over the top and press down. Cover and place in freezer to set for 2 hours. Slice and serve from freezer. Store in fridge or freezer up to 2 weeks.