Parchment paper is one of my must-have kitchen items for keeping everything mess-free (especially around my kids). I use it to make clean-up easier after a full meal, line my pans with it for baking, and have even figured out how to use it as a piping bag for cute Earth Day cupcakes. My go-to parchment paper is If You Care—I love that the paper is compostable and made with recycled materials. Best of all, it’s totally chlorine-free, so I can use it for my kids without worrying about what chemicals might be going into their food.
Ingredients
¼ cup honey
1/3 cup neutral oil
1 teaspoon vanilla paste
1 teaspoon salt
¼ cup tahini
¼ cup maple syrup
1 cup cashews (roughly chopped)
½ cup almonds
⅓ cup pumpkin seeds
¼ cup hemp hearts
½ cup unsweetened shredded coconut
½ cup sesame seeds
½ cup oats
Directions
Preheat the oven to 350F and line a baking sheet with parchment paper.
Add the honey, oil, vanilla, salt, tahini, and maple syrup to a large bowl and stir to combine.
Stir in the cashews, almonds, pumpkin seeds, hemp hearts, coconut, sesame seeds, and oats, and use a spatula to combine so the dry ingredients are evenly coated in the wet ingredients.
Spread the mixture onto the prepared baking sheet and use another sheet of parchment paper to press it down. (This keeps your fingers from getting sticky.) I like to use something heavy—a jar, a glass, a big bottle of vanilla paste—to press it down even more so all the ingredients are flat and clustered tightly together.
Bake for 35-40 minutes, until golden brown.
Let cool completely, then cut into squares or bars. Pack them up for your kids in papersandwich bags, adding a few chocolate chips if you want.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
