Sesame seeds are a very good source of the minerals copper and manganese. They are also a good source of magnesium, calcium, iron, phosphorus, vitamin B1 and zinc. In addition, sesame seeds are a good source of both dietary fiber and monounsaturated fats.

This is lovely quinoa/seed recipe created by my co-op student Aileen Sarmiento Parungo, B.Sc., C.N.P.

Thank you Aileen! Great work!

=================

Ingredients:

½ cup brown rice syrup

2 tsp vanilla

½ cup sunflower butter

2 tsp cinnamon

10 dates pitted, finely chopped or preferred dried fruit, approximately 1/3 cup (such as cranberries, blueberries or cherries)

¼ cup hemp seed

¼ cup pumpkin seeds

¼ cup black sesame seeds

¼ cup shredded coconut, unsweetened

1 cup pecans, roughly chopped or 1 cup of toasted sunflower seeds

2 ½ cups puffed quinoa

Directions:

1. Mix first four ingredients in a large bowl until well blended. Add dates and the hemp, pumpkin and sesame seeds.
2. Add remaining ingredients in batches until the ingredients are evenly distributed.
3. Pack 1/2 inch (1 cm) thick into a lightly greased pan (using vegan spread, such as Earth Balance) and set in the fridge for 1 hour.
4. Cut into bars and package in airtight container to maintain freshness.

Makes 12 bars.