- 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
- 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
- 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.
- Preheat your oven to 350 F. Line an 8×8 inch baking dish with parchment, leaving some paper to hang over the sides as ‘handles’ for easy removal.
- In a medium bowl, combine the wet ingredients. Make sure that your tahini (or almond butter) is at room temperature or else it will be difficult to mix.
- In a separate small bowl, combine the dry ingredients.
- Stir the wet and dry ingredients together until a thick mixture forms.
- Spread the mixture into your lined baking pan and smooth the surface and sides with a rubber spatula.
- Top with coconut flakes and mini chocolate chips, to taste.
- Bake for about 25-30 minutes or until the center is set. The top should be nice and golden.
- Cool completely before cutting into rectangles or squares, about 1 hour.