Wet Ingredients

• 115 g 100% hydration starter (see note below)
• 220 g tahini or almond butter at room temperature
• 160 g mild honey
• 15 g almond milk or regular milk

Dry Ingredients

• 30 g ground flax seeds
• 1/2 tsp sea salt
• 3/4 tsp baking powder
• 100 g unsweetened desiccated coconut flakes
• 10 g sesame seeds
• 30 g chia seeds
• 130 g cashews
• 105 g dried cranberries
• 35 g candied ginger, finely chopped

Topping

• 25 g coconut flakes
• mini chocolate chips to taste

*100% hydration starter is fed at an equal ratio of flour to water. For the best flavor (that’s not too strong and tangy), I recommend using leftover starter that was recently fed. For example, let’s say you have a batch of bubbly, active starter that you are using to make bread dough. Pour off whatever you need for your recipe, and most likely, you will have some bubbly starter leftover. Use that. It should smell fresh and fruity, not like nail polish remover.

**After making the original recipe (above), I made this again with a few adaptations based on ingredient availability. I left out the sesame seeds and candied ginger, and the bars were still excellent. Hemp seeds replaced the chia seeds, flaked almonds replaced the cashews, and almond butter replaced the tahini. All replacements were equal measurements by weight.