Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit

150 g A mix of white and black sesame seeds 35 g Poppy seeds 60 g Unsweetened shredded coconut 40 g Unsalted, roasted peanuts A large pinch of salt 70 g Maple syrup 2 tbsp Creamy peanut butter 1/4 tsp Vanilla extract

1. Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
2. Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well. 

3. Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.