Crunchy Cashew Sesame Bars

Crunchy Cashew Sesame Bars:

  • Coat 8×8 baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
  • Toast 1 ½ cups cashews, 6 tbsp. raw sesame seeds and 5 tbsp. flaxseed in separate areas on a rimmed baking sheet in a 350 degree oven, stirring occasionally, until golden brown, 10 to 12 minutes.
  • Let cool. Set aside 2 tbsp. sesame seeds and 1 tbsp. flaxseed.
  • Process cashews and remaining seeds with ¼ cup wheat bran, ¾ tsp. kosher salt, and ¼ tsp. ground cardamom in a food processor until smooth.
  • Bring ¼ cup pure maple syrup and 1 tbsp. coconut oil to a boil in a small saucepan; cook, stirring, 1 minute.
  • Pour over cashew mixture and stir to coat.
  • Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere.
  • Bake until golden brown, 25 to 30 minutes.
  • Let cool, then cut into bars.
  • Makes 12



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