DESSERTS
Sesame Berry Squares
- ► MAKES 16 SQUARES
- ● Non-stick cooking spray
- ● ¾ cup (240 g) (8.5oz) all natural
- raspberry or strawberry jam
- ● 2 tbsp (24 g) (0.85oz) chia seeds
- ● 1⅓ cups (160 g) (5.6oz) whole wheat
- pastry flour
- ● ¼ cup (40 g) (1.4oz) hulled hemp seeds
- ● ¼ tsp fine sea salt
- ● ½ cup plus 1½ tsp (136 g) (4.8oz) tahini
- ● ¼ cup plus 2 tbsp (120 g) (4.2oz) pure
- maple syrup
- ● 1 tsp pure vanilla extract
- ● Plain or vanilla vegan milk, as needed
- NUTRITIONAL VALUES
- ● Calories: 58kcal
- ● Fat: 2.3g (1.7g S.Fat)
- ● Carbs: 9.1g
- ● Protein: 0.7g
- ● Sugar: 3g
- ● Sodium: 65mg
- DIRECTIONS
- Preheat oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20 cm) square baking
- pan with cooking spray.
- In a small bowl, combine the jam with the chia
- seeds and set aside. The seeds will expand a
- little and thicken up the jam while you prepare
- the crust.
- Combine the flour, hemp seeds, and salt in a
- large bowl. Add the tahini, maple syrup, and
- vanilla on top, using a pastry cutter to stir them
- in. The dough must be moist without being too
- wet. It should stick together easily when
- pinched. If it is too dry, add 1 tbsp (15 ml) of
- milk at a time until it is sufficiently moist.
- Set aside a packed ½ cup (120 g) of the
- resulting dough.
- Sprinkle the dough evenly in the prepared pan.
- Press it down evenly all over the bottom of the
- pan.
- Cover with the jam mixture, spreading it all over
- with an angled spatula. Crumble the reserved
- dough on top, pressing slightly on top of the
- jam.
- Bake for 24 minutes or until the crumbs on top
- are golden brown.
- Place on a wire rack and cool for at least 30
- minutes before slicing and serving.
- Store leftovers in an airtight container at room
- temperature for up to 2 days
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