Crunchy Cashew Sesame Bars Recipes

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CRUNCHY CASHEW-SESAME BARS



Crunchy Cashew-Sesame Bars image

Wrap these healthy sesame snack bars up and take them on-the-go.

Provided by Dawn Perry

Categories     Breakfast     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Cashew     Healthy     Low Cholesterol     Bon Appétit     snack     snack week     Back to School     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 11

Nonstick vegetable oil spray
1 1/2 cups cashews
8 tablespoons raw sesame seeds, divided
6 tablespoons flaxseed, divided
1/4 cup wheat bran
3/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/2 cup pure maple syrup
1 tablespoon coconut oil
Equipment:
One 8x8" baking pan, Parchment paper

Steps:

  • Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10-12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25-30 minutes. Let cool, then cut into bars.

CRUNCHY CASHEW-SESAME BARS



Crunchy Cashew-Sesame Bars image

How to make Crunchy Cashew-Sesame Bars

Provided by @MakeItYours

Number Of Ingredients 9

Nonstick vegetable oil spray
1½ cups cashews
6 tablespoons raw sesame seeds
5 tablespoons flaxseed
¼ cup wheat bran
¾ teaspoon kosher salt
¼ teaspoon ground cardamom
½ cup pure maple syrup
1 tablespoon coconut oil

Steps:

  • Preheat oven to 350°. Coat 8x8" baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.
  • Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.
  • Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.
  • Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.
  • DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

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2014-12-16 Step 1. Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, …
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  • Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.
  • Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.
  • Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.
  • Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.

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