Sesame Bars Recipes

Steps:

• Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
• Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
• Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

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.

Steps:

• Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10-12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. 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.

Steps:

• Stir butter, sugar & honey over a low heat and stir until sugar dissolves, bring to the boil and simmer gently for 5 minutes.
• Combine remaining ingredients in a bowl, gradually stir in cooled honey mixture and mix thoroughly.
• Press mixture down very firmly into a foil-lined 28cm x 18cm baking tray and bake at 180.C for 20 mins or until golden brown.
• Cool in tin, then cut into bars and store in an airtight container.