Was doing a bit of spring cleaning.  Going through the cabinets and came across a small collection of half-filled jars of honey.  Not a bad thing, though said jars were monopolizing prime real estate in my limited cabinet space.  Or maybe it was a longing to return to Greece (I ♥ Greece from 2010 — it’s been too long) that steered me in this direction today.

Pasteli is a really simple Greek treat made with honey and sesame seeds.  It’s an all natural energy bar, the original energy bar.  You can add other nuts and/or seeds to suit your taste.

Many recipes for pasteli call for sugar (in addition to the honey), which makes the bars a bit crunchier.  My pasteli are made solely with honey.  They’re pleasantly chewy.

A bit of orange zest is a nice addition.  I’ve seen versions that incorporate orange blossom water which sounds really interesting.

After chilling in the refrigerator, they’re much easier to cut…

Pasteli: Greek Sesame Bars

makes about 40 bite-sized bars

1/2 cup almonds (and/or pistachios), toasted and roughly chopped
1 cup sesame seeds, toasted (used a combination of white and black)
1 teaspoon orange zest
1 cup honey

To toast the almonds: Preheat the oven to 350F.  Place almonds on baking sheet and toast for 7-10 minutes, shaking the pan every so often, keeping a close eye to ensure the almonds don’t burn. Transfer to a bowl to cool.  Roughly chop.

To toast the sesame seeds: Add the sesame seeds to a dry skillet over medium heat.  Toss and turn until the seeds are lightly toasted, making sure they don’t burn.  Transfer to a bowl to cool.

Combine the toasted, chopped almonds, sesame seeds, and orange zest in a bowl.

Line a baking sheet with parchment paper.

In a saucepan, heat the honey over medium-low heat until it begins to simmer. Continue cooking until it thickens, about 5 minutes.  Stir in the almond-sesame seed mixture.  Stir well to combine.

Once the mixture is well combined, carefully pour the hot mixture onto the parchment lined baking sheet.  Spread out the mixture thinly, about 1/4″ thick, into a rectangular shape.  Pat down (damp hands work well to prevent sticking).  Let cool.  Place in the refrigerator to harden, about 1 hour.  Cut into individual pieces.  Enjoy!

Store in the refrigerator.