Sesame Peanut Bars Recipes

SESAME-PEANUT BARS

Sesame-Peanut Bars image

These healthy snack bars make a sweet portable treat for a child's lunchbox.

Provided by Molly Mitchell

Categories Breakfast Bake Vegetarian Kid-Friendly High Fiber Wheat/Gluten-Free Lunch Coconut Peanut Healthy Low Cholesterol Peanut Butter Bon Appétit Michigan snack snack week Kidney Friendly Pescatarian Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 16

Number Of Ingredients 11

Ingredients

1/4 stick of butter
1 1/4 cups white and/or black sesame seeds
3/4 cup unsweetened shredded coconut
1/4 cup unsalted, roasted peanuts
1/4 teaspoon kosher salt
1/4 cup honey
2 tablespoons creamy peanut butter
1/4 teaspoon vanilla extract
Special equipment:
8x8" glass baking dish
parchment paper

Steps:

Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20-25 minutes. Transfer to a wire rack and let cool until firm, 30-40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
Do Ahead
Bars can be made 3 days ahead. Store tightly wrapped at room temperature.

PEANUT SESAME NOODLES

Peanut Sesame Noodles image

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.

Categories Ginger Nut Pasta Side Vegetarian Quick & Easy Vinegar Peanut Bell Pepper Summer Soy Sauce Gourmet Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 6 side-dish or 4 vegetarian main-course servings

Number Of Ingredients 16

Ingredients

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted

Steps:

Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

SESAME COCONUT BARS

Sesame Coconut Bars image

These heavenly bars are inspired by a much heavier sweet that I used to make at the dawn of my cooking: Sesame Dream Bars, from "Diet for a Small Planet" by Frances Moore Lappé. Coarsely grind the sesame seeds by pulsing them a few times in a food processor. Do not overprocess or you'll get butter; some whole seeds are fine.

Provided by Martha Rose Shulman

Categories dessert

Time 1h30m

Yield 18 to 20 squares

Number Of Ingredients 11

Ingredients

4 ounces (1 stick) unsalted butter
1/4 teaspoon salt
3 1/2 ounces (1/2 cup) raw brown sugar or organic sugar
6 ounces (1 1/2 cups) whole-wheat pastry flour, sifted
1 ounce (1/4 cup) whole-wheat pastry flour
1/2 teaspoon baking powder
2 eggs
1/2 cup mild honey, like clover
1 teaspoon vanilla extract
1 1/2 ounces (1/2 cup, firmly packed) unsweetened shredded coconut
1 to 2 ounces (1/4 to 1/2 cup) sesame seeds, coarsely ground

Steps:

Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 50 milligrams, Sugar 13 grams, TransFat 0 grams

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