Go Back
Gluten Free Hemp and Pumpkin Seed Bars
Print Recipe

Pumpkin Seed Bars with Hemp

Makes 12 gluten free bars.

Equipment

  • 23cm square tin

Ingredients

  • 90 g butter
  • 1 tsp lemon zest grated
  • 2 tbsp caster sugar
  • 2 large eggs
  • 180 g rice flour
  • 80 g pumpkin seeds shelled
  • 6 dried apricots chopped into dice
  • 120 g apricot jam
  • 2 tbsp hemp seeds shelled

Instructions

  • Preheat oven to 200c. Line the tin with baking parchment that is slightly longer than you need on two sides, so you can lift the cooked bars out of the tin easily.
  • Beat the butter, lemon rind, sugar and eggs in a bowl with an electric mixer until fluffy.  Stir in the flour, pumpkin seeds and chopped apricot.  Press the mix into your pan.  It will be too thick to pour so use clean fingers to spread it gently to the corners with an even surface.  Slather jam on the top, enough to give a thin layer but not so it lies in pools. Generously sprinkle over the hemp seeds.
  • Bake for barely 20 minutes.  The jam should be just starting to caramelise around the edge but will not yet have started to burn.  Leave in the tin for ten minutes then lift out holding the paper.  Allow to cool on a baking rack.  Cut into rectangular bars.

Notes

They will keep in a tin for a week - if they last that long.