Coconut Tahini Bars with Honey & Sourdough
When I first got into sourdough baking, the book that taught me everything was Sourdough by Sarah Owens. This cookbook is really beautiful and has a variety of recipes - from traditional sourdough bread loaves to delicious baked goods and savory snacks. This Coconut Tahini Bar recipe is included in her cookbook and not only has sourdough starter in it already but also uses a natural sweetener - honey.
I made some small modifications to the recipe - including using shredded coconut instead of coconut chips/flakes since that’s what I had on hand. I also did not include candied ginger as included in the original recipe. And I went ahead and took Sarah’s suggestion to add a drizzle (maybe more than a drizzle!) of chocolate on top. These bars have so many healthy ingredients and are a delicious, satisfying treat - I hope you will give them a try!
Ingredients
115 g sourdough starter
220 g tahini
160 g honey
15 g milk (can use almond milk or oat milk)
30 g ground flaxseeds
1/2 tsp. salt
3/4 tsp. baking powder
125 g unsweetened dried shredded coconut
10 g sesame seeds
30 g chia seeds
130 g toasted cashews, roughly chopped
105 g dried cranberries
Directions
Preheat the oven to 350 F. Lightly grease a 9x9 or 8.5x11 baking dish.
In a medium bowl, combine the starter, tahini, honey, and milk. Beat with a fork until well combined.
In a separate small bowl, combine the ground flax, salt, and baking powder. Add to the wet ingredients and lightly mix. Add 100 g of coconut and the rest of the ingredients and stir until well mixed.
Spread into the baking dish, making sure to fill all the way to the corners and edges. Top with the remaining coconut.
Bake for 18-20 minutes. Allow to cool completely before slicing. Store in the refrigerator.