Crunchy Sesame Squares

I’ve always craved these crispy sesame squares! Maybe that’s because I loved their crackling crunchy texture as they disappeared into my mouth one after the other – a perfect high-protein snack. But I don’t buy them any more, as they’re loaded with sugars and stabilizers. This healthy version is easy to make, every bit as yummy, plus it’s Paleo and sugar-free. Chia seeds are the secret ingredient, that protein-rich, high Omega-3 superfood that holds them together. I used white chia seeds – or you could make with black chia seeds and black sesame, which would be equally fabulicious! Use either hulled or unhulled sesame seeds, toasted or untoasted. These squares get crispy as they cool, so it’s best to slice them while they’re slightly warm. If you wait until they’re cold, they may shatter a bit, however they’ll still be delicious. Since sesame seeds are not a tree-nut, these are tree-nut free – Hooray! No equipment is needed, but if you have a food processor it saves a few minutes. Makes a 9 x 9 pan of crispy squares.Sesame-squares-2

Crunchy Sesame Squares

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Ingredients

  • 3/4 cup Just Like Sugar Brown natural chicory root sweetener, or 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
  • 1/4 cup filtered water, warm but not hot (If you're using honey, skip the water, and only use a minimal teaspoon or two if necessary to mix.)
  • 1/2 heaping teaspoon unprocessed salt
  • 2 teaspoons vanilla
  • 1/2 cup sesame tahini
  • 1 teaspoon toasted sesame oil
  • 1 cup sesame seeds
  • 2 tablespoons chia seeds, preferably white

Instructions

  1. Preheat the oven to 350º F. Cover a 9-inch square pan with parchment paper so it comes up the sides like handles for easy removal.
  2. Mix the sweetener and warm water until sweetener dissolves. Add salt, vanilla, tahini, and sesame oil, and mix to a smooth paste. Add sesame seeds and chia seeds and mix briefly to combine.
  3. Spoon into baking pan and smooth flat. Bake for 20 minutes. Remove from the oven and allow to cool for about 20 - 30 minutes. Remove to a cutting board and cut into 1-inch squares. Eat.

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