1 ½ cups quick oats
½ cup Panella or Rhapadura Fair Trade Sugar (optional)
1/3 cup Spelt Flour (Ancient Grain sold at Organic and Health Food Stores)
½ tsp unrefined salt
2 cups shredded coconut
1 Tbsp vanilla extract
½ cup coconut oil (melted)
½ cup honey
½ cup tahini (sesame paste) warm up on the stove for easier mixing.
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the sides.
Stir together all the ingredients in the order listed and spread evenly with a fork into the pan.
Bake for 30 to 40 minutes, until they’re brown around the edges —with a little color on the top too. They might seem soft and underbaked when you press into the center of the pan, but they will set completely once cool.
Cool the bars in their pan completely on a cooling rack. To speed this up,after about 20 minutes you can use your parchment “sling” to lift and remove the
bars, to cool the rest of the way without the pan underneath.
Once entirely cool, use a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge, then cut them cold. Wrap the bars individually in plastic wrap or stack them in an airtight container. Store bars in the refrigerator if your house is humid. You can freeze them as well.