SESAME BERRY SQUARES
SERVES 16 SQUARES
Non-stick cooking spray
3⁄4 cup (240 g) (8.5oz) all natural raspberry or strawberry jam
2 tbsp (24 g) (0.85oz) chia seeds
1 1⁄3 cups (160 g) (5.6oz) whole wheat pastry flour
1⁄4 cup (40 g) (1.4oz) hulled hemp seeds
1⁄4 tsp fine sea salt
1⁄2 cup plus 11⁄2 tsp (136 g) (4.8oz) tahini
1⁄4 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
METHOD
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20 cm) square baking pan with cooking spray.
Set aside the jam and chia seeds in a small mixing bowl. While you're making the crust, the seeds will expand slightly and thicken the jam.
In a large mixing bowl, combine the flour, hemp seeds, and salt. On top, stir in the tahini, maple syrup, and vanilla with a pastry cutter. The dough must be moist but not soggy. When pinched, it should easily stick together. If it's too dry, add 1 tbsp (15 ml) of milk at a time until it's moist enough.
Set aside a 1/2 cup (120 g) portion of the resulting dough.
In the prepared pan, distribute the dough evenly. Spread it evenly across the bottom of the pan.
Spread the jam mixture over the top with an angled spatula. Crumble the reserved dough on top, gently pressing it into the jam.
Bake for 24 minutes, or until the topping crumbs are golden brown.
Cool for at least 30 minutes on a wire rack before slicing and serving.
Leftovers can be stored at room temperature in an airtight container for up to 2 days.
Set aside the jam and chia seeds in a small mixing bowl. While you're making the crust, the seeds will expand slightly and thicken the jam.
In a large mixing bowl, combine the flour, hemp seeds, and salt. On top, stir in the tahini, maple syrup, and vanilla with a pastry cutter. The dough must be moist but not soggy. When pinched, it should easily stick together. If it's too dry, add 1 tbsp (15 ml) of milk at a time until it's moist enough.
Set aside a 1/2 cup (120 g) portion of the resulting dough.
In the prepared pan, distribute the dough evenly. Spread it evenly across the bottom of the pan.
Spread the jam mixture over the top with an angled spatula. Crumble the reserved dough on top, gently pressing it into the jam.
Bake for 24 minutes, or until the topping crumbs are golden brown.
Cool for at least 30 minutes on a wire rack before slicing and serving.
Leftovers can be stored at room temperature in an airtight container for up to 2 days.
