Returntotheovenuntilthe
coconutis browningandthe
seedsareroasted(8minutes).
3 Transfermixturetoa bowl,
add1/2tspfinesaltandmixwell.
Transfer2 cupsofthemixture
toa foodprocessorand
process,scrapingthesides
asnecessary,untilmixture
is verysmooth.Setaside.
4 Addhempseeds,nettle
leaves,matcha,noriand1 tsp
seasaltflakestoremaining
mixtureandmixwell.
5 Placericesyrupin a small
saucepan over medium heatandbringtoa simmer.Stirin
vanilla.Removefromtheheat.
6 Addgroundseedmixtureto
thesyrupmixtureandstiruntil
smooth.Pourintothebowlwith
theremainingroastedseeds
andcoconutandstiruntil
thoroughlycombined(youmay
needtouseyourhandstodo
this).Usingclean,damphands,
pressthemixturefirmlyand
evenlyintothelinedtin.
7 Refrigeratebarsfor1 hour
orfreezefor 30 minutes,or
untilthoroughlychilledand
set.Cutintofingers.Barswill
keepinanairtightcontainer
atroomtemperatureforupto
4 weeks;inwarmerweather,
storeinthefridge.
NoteDriednettleleavesare
availablefromselecthealth-food
stores.Tomakecrushednori,
hold norisheetabout12cm
abovea mediumgasflame,
movingit constantlytoprevent
burning, untila lightgreencolour
(youonlyneedtotoastone
side).Crushnorisheetwithyour
hands into about 1cm pieces.●Super-green barsMAKES 16-20 BARS
1 Preheatovento150°C
andlinethebottomandsides
ofa 20cm-squarecaketinwith
bakingpaper.Putsunflower
andpumpkinseedsin a large
strainerandrinsewellunder
coldrunningwater,thendrain
andsetovera bowltodrain
thoroughlywhileovenheats.
2 Linea rimmedbakingtray
withbakingpaperandspread
outseeds.Roastfor 15 minutes.
Removepanfromtheovenand
sprinkle coconut over the top.130 gmsunflowerseeds
570 gmpepitas
100 gmunsweeteneddried
coconutflakes
3 tbsphempseeds
2 tbspdriednettleleaves
(seenote)
2 tspmatcha-teapowder
1 norisheet,toastedand
crushed(seenote)
80 mlbrownricesyrup
1 tsp vanilla extractThisextractfromWhole
FoodCookingEveryDay
byAmyChaplin(Workman
Books,$59.99,hbk)has
beenreproducedwith
minorGT style edits.