When I was little, honey-nut bars were one of my favourite things. Here’s a healthier, #plantbased version of my beloved, energy-filled snack. It has lots of good fats in it and a heap of energy. Did you know your nerves run entirely on glucose? Get feasting. 😊
2 cups chopped mixed nuts and seeds (I used macadamias, walnuts, almonds, peanuts, shredded coconut, chia seeds, sesame seeds, poppy seeds and a dash of cacao powder)
1 tbsp flour, or gluten-free alternative
3 tbsp rice malt syrup
5 tbsp coconut oil, melted
Preheat oven to 160*C and line a shallow 25cm square baking dish with baking paper.
Combine all ingredients in a bowl then transfer to the baking dish. Press down firmly to make sure all the ingredients stick together well.
Bake in the oven for 10 minutes or until nuts are toasted. Leave to cool on the bench until cool enough to place in the fridge.
Once nearly set, transfer nut slab to a chopping board and slice into bars. Return to fridge until completely set. You can then store bars in an airtight container for ages, but if it’s hot at your place I’d recommend keeping them in the fridge to avoid melting.