Sesame Wakame Crunch Bars

wakame sesame crunch bars_altThis slightly adapted recipe for wakame sesame bars comes from one of my Macrobiotic classes back in culinary school. When we were handed our recipes for class that day and I saw that there was seaweed in our dessert, my first thought was, seaweed…? That’s not going to work. Then I made them and was happily proven wrong. They are ridiculously delicious.

Besides being super yummy, these superfood sea veggies contain all kinds of trace minerals and vitamins like: magnesium, calcium, iron, and vitamin A. Tasty AND healthy? It’s a win-win for everyone!

I love making these when I’m traveling and I need a quick, healthier snack option and don’t want to eat crappy airport food. They also make a great school snack for kids as they contain no refined sugars.

Try them out and let me know if they make your taste buds as happy as mine.

 

Sesame Wakame Crunch Bars
Recipe Type: Snack, Dessert
Cuisine: Macrobiotic
Author: Briana Ryan
Prep time:
Cook time:
Total time:
Serves: 12 bars
Ingredients
  • 1 cup sliced almonds, toasted
  • 1⁄4 cup currants
  • 1⁄4 cup wakame flakes, toasted
  • 3 sheets toasted nori, torn into small pieces
  • 1⁄2 cup sesame seeds, toasted
  • 1⁄2 cup brown rice syrup
  • 1⁄4 cup coconut oil
  • 2 tablespoons roasted tahini
  • 1⁄2 teaspoon coconut aminos (gluten & soy free soy sauce alternative. tamari or shoyu could be used instead if you can’t find coconut aminos.)
Instructions
  1. Preheat oven to 350 degrees F and line an 8×8 glass or stoneware baking dish with parchment paper.
  2. In mixing bowl, combine almonds, currants, wakame flakes, nori pieces, and sesame seeds.
  3. In saucepan, combine brown rice syrup, coconut oil, tahini, and coconut liquid aminos. Whisk together and cook over medium heat until bubbling and frothy.
  4. Pour syrup into mixing bowl, stirring quickly to coat all of the ingredients.
  5. Spread mixture onto parchment paper with wet rubber spatula.
  6. Bake in 350 degree oven for about 5 minutes, or until just turning golden brown.
  7. Let cool completely and cut into bars.

 

1 Comment

  1. Rachel Zierzow

    These are one of my favorites! The nori and wakame give it a much more balanced taste than the typical sweet energy bar. I now use coconut oil in my recipe as well!

    Reply

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