JVS - Jewish, Vegan, Sustainable

Ingredients

• 150 g light tahini
• 150 ml olive oil
• 100 g maple syrup
• 1 tsp vanilla extract
• 100 g cooked quinoa
• 165 g oats (makes sure these are gluten free oats if serving a coeliac)
• 50 g ground almonds
• 50 g sesame seeds, plus extra for topping
• pinch of salt