I love black sesame seeds. Only trouble is, when I cook with them, for days after I find little escapees scattered over my kitchen benches and floor. For a split second, I freak-out thinking that I might have a mouse in my house. Toilet humour goes well on a food blog don't you think?
Banana Bread Granola Bars
slightly adapted from Delicious
For the Bars:
2 large overripe bananas
70g almond butter
60ml rice malt syrup
2 tablespoons maple syrup
1 tablespoon coconut oil, plus extra for greasing
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
270g rolled oats
100g toasted almonds, chopped
30g sunflower toasted sunflower seeds
20g toasted black sesame seeds
100g dark chocolate chips
For the Drizzle:
100g dark chocolate, chopped
1 tablespoon coconut oil
1 tablespoon milk
Make the Bars:
Preheat the oven to 180C. Grease a 20 x 30 cm pan with coconut oil and line it with baking paper, making sure there is plenty of over-hang. Set aside.
Place the bananas, almond butter, rice syrup, maple syrup, coconut oil, cinnamon and salt in a food processor and blitz to a puree.
In a large bowl, combine the oats, toasted seeds and nuts and the chocolate chips. Add the banana puree and mix until well combined.
Scrape the mixture into the prepared pan and press down to compact. Bake for 40 minutes, or until golden brown. Leave to cool in the pan completely.
Once cooled, lift the slab out of the pan using the over-hanging paper and cut into 16 bars.
Make the Drizzle:
Place all the ingredients into a heat-proof bowl and set the bowl over a pan of simmering water. Don't let the bowl touch the water. Stir until smooth. Pour the mixture into a disposable piping bag and snip a small hole in the end. Drizzle over bars. Chill for 30 minutes in fridge to set the drizzle.