When a snack attack sneaks up on us, we can’t get enough of these little squares paired up with a cold glass of unsweetened coconut-almond milk. The good news is they’re quite nutritious on top of being delicious so thumbs way up if you feel like having seconds.
Ingredients
- Nonstick cooking spray
- ¾ cup (240 g) all natural raspberry or strawberry jam
- 2 tablespoons (24 g) chia seeds
- 1⅓ cups (160 g) whole wheat pastry flour
- ¼ cup (40 g) hulled hemp seeds
- ¼ teaspoon fine sea salt
- ½ cup plus 1½ teaspoons (136 g) tahini
- ¼ cup plus 2 tablespoons (120 g) pure maple syrup
- 1 teaspoon pure vanilla extract
- Plain or vanilla vegan milk, as needed
How to Make It
- 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 tablespoon (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.