These tahini, turmeric and date vegan granola bars, are naturally sweetened and perfectly spiced. They make for a great grab and go breakfast or snack

Tahini, Turmeric & Date Vegan Granola Bars

As food bloggers, sometimes we have to rely heavily on other people to figure out if a recipe is a success or a total fail. And it's not that we don't trust our own judgment, but seeing things through someone else's eyes (or in this case, taste buds) is most definitely helpful at times. You know, like when you're about to go out wearing a brand new outfit and a new hairdo and you think you look absolutely amazing, but in reality, you look like Mrs. Potato Head had an unfortunate encounter with a mop? And you have to rely on your friends to tell you? Yeah, it's just like that. In a less extreme way maybe, but you know what I'm talking about.

Being a taste tester ( or as I call it, a Guinea pig) doesn't require much. All you need are 3 things:

Taste buds ( so if you're human, you're automatically in)
An open mind ( a little hard to find these days, but not impossible... )
Honesty ( tricky one, but a must... Cause obviously even a white lie would totally defeat the purpose here!)

For this particular recipe, a third opinion was definitely needed. Something that usually happens when Vicky and I disagree on how a recipe turns out... and that's exactly what happened here.

The people at my physical therapy office have been my Guinea pigs as of late. Not only for recipes, but for "odd" products as well. These poor souls. They've been putting up with my concoctions since I started therapy in November. From vegan baked goods to smoothies, to beet powder (which I'm pretty sure has now become my official nickname) to concentrated turmeric tea powder... You name it. This time though, I only brought these tahini, date and turmeric vegan granola bars to one of the therapists. One, because I know he actually likes turmeric; two, because he definitely has an open mind when it comes to food (and my guess is in general, too); three, I knew he would give me his honest opinion and wouldn't torture me with smart comments or tease me about the "weird" things I eat (unlike my infuriatingly amusing therapist whom, by the way, I drive almost 20 miles to go see...). In any case, I got the thumbs up so, here they are.

Now, let me tell you why I think these granola bars are awesome. Very simple: tahini and turmeric. Health benefits aside, a match made in heaven from a flavor standpoint, if there ever was one. Yes, the combination makes these bars somewhat unusual, but that's in part what makes them so good (in my opinion anyway!). The inspiration, once again, was our grandmother and her amazing turmeric cake.

So if you're feeling a little adventurous, I strongly suggest you give these tahini and turmeric vegan granola bars a try. And as always, feel free to give us your (honest) feedback! Leave a comment or tag us @mayihavethatrecipe on Facebook or Instagram . You know how much we love hearing from you!

Oh, and on a totally non-food related note, if you're in the Philly area and are ever in need of a body tune-up, pay these guys at Excel Physical Therapy a visit. They're not just great taste testers and friends, they're also the best in the biz 🙂

Enjoy!

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Tahini & Turmeric Vegan Granola Bars

Author: https://mayihavethatrecipe.com
Prep Time: 3 hours 10 mins
Cook Time: 15 mins
Total Time: 3 hours 25 mins
Yield: 8 bars 1x

Print Recipe

Description

These tahini, turmeric and date vegan granola bars, are naturally sweetened and perfectly spiced. They make for a great grab and go breakfast or snack

Scale

Ingredients

2 cups gluten free oats
⅓ cup maple syrup
3 tbsp tahini
2 tbsp coconut oil
1 tsp vanilla extract
1 tsp turmeric
½ tsp cinnamon
¼ tsp cardamom
¼ tsp ground ginger
¼ tsp coriander
¼ tsp salt
⅛ tsp black pepper
6 pitted dates, chopped
¼ cup shelled pistachios, chopped
2 tbsp sesame seeds

Instructions

Preheat oven to 350F. Spread oats on a large baking sheet and place in the oven for 8 minutes, until lightly toasted. Set aside to cool
Combine maple syrup, tahini and coconut oil in a small sauce pan. Cook over medium heat for 5 minutes. Remove from heat, add vanilla extract, turmeric, cinnamon, cardamom, ginger, coriander, salt and black pepper and mix well. Add dates and set aside to cool slightly
Combine oats, pistachios and sesame seeds in a large bowl. Pour maple syrup and tahini mixture over, mixing well using a wooden spoon or your hands and making sure the oats are well coated
Spray the bottom of an 8x8 inch baking dish with cooking spray. Place parchment or wax paper over it and press it down so it sticks well to the bottom and sides
Transfer oat mixture to the lined dish and press it down using your hands (the more you press it down, the better the bars will hold together). Refrigerate for at least 3 hours and cut into bars

Category: Breakfast
Cuisine: Kosher / Vegan