Super crunchy and packed with protein from seeds and grains, these bars are a tasty energy source after a hard workout or a long walk, or for a relatively healthy snack. It might seem a bit weird to include cumin in a non-savoury recipe, but it gives a slightly unusual edge to these bars.






Skill level

Average: 3.5 (53 votes)


  • 40 g (1½ oz/¼ cup) sesame seeds
  • 100 g (3½ oz/½ cup) raw unhulled buckwheat    
  • 150 g (5½ oz/1½ cups) rolled (porridge) oats
  • 65 g (2¼ oz/¾ cup) quinoa flakes
  • 45 g (1½ oz/¹⁄³  cup) roughly chopped cashews
  • 45 g (1½ oz/¼ cup) pepitas (pumpkin seeds)
  • 40 g (1½ oz/½ cup) shredded coconut
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seed kernels
  • 3 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 2 tbsp melted virgin coconut oil
  • 2 tbsp tahini
  • 170 g (6 oz/½ cup) rice malt syrup

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 140°C/275°F (fan-forced). Grease a 20 x 30 cm (8 in x 12 in) slice tin and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked slice.

Reserving 1 tbsp of the sesame seeds for sprinkling over the top, combine the remaining sesame seeds and all of the remaining dry ingredients in a large bowl. Add the coconut oil and tahini and mix well until all the ingredients are coated. Drizzle the rice malt syrup over and mix until well combined. If you use your hands this job will be easier.

Using the back of a large spoon, press the mixture firmly and evenly into the prepared tin. Sprinkle with the reserved sesame seeds and press them into the surface.

Bake for 25–30 minutes or until the top is firm to touch and lightly browned. Leave the slice in the tin and, while still warm, cut into 20 bars. Place the tin on a wire rack to cool completely.

These bars will keep for up to a week in an airtight container.


Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .

View more refined sugar-free recipes from Incredible Bakes here.

View our Readable feasts review and more recipes from the book here.