Gluten Free Diets

How to Make Crunchy Cashew Sesame Bars – Gluten Free

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KC shows you how to make the Crunchy Cashew Sesame Bars from Bon Appetit Magazine Gluten Free! Get Bon Appetit & my other favorite magazines for a screamin’ deal here!:

Crunchy Cashew-Sesame Bars
These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

Nonstick vegetable oil spray
1½ cups cashews
6 tablespoons raw sesame seeds
5 tablespoons flaxseed
¼ cup quinoa bran (use flax meal if you’re Paleo)
¾ teaspoon kosher salt
¼ teaspoon ground cardamom
1/4 teaspoon cinnamon
½ cup pure maple syrup
1 tablespoon coconut oil

Preheat oven to 350°. Coat 8×8” 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 quinoa bran, salt, cinnamon 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, 2-3 minutes. 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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