Makes: 8 large bars or 16 squares
1/3 cup almonds
1⁄4 cup sunflower seeds
1⁄4 cup pepita seeds
1 cup pitted dates, chopped
2 1⁄2 cups rolled oats
1⁄2 cup dried apricots, chopped 1⁄2 cup dried cranberries
1⁄2 cup desiccated coconut
1 tsp cinnamon
1⁄2 cup honey
Crush the almonds into smaller chunks
In a fry pan on low heat, dry roast the almonds for 3 minutes.
In the last 30 seconds add in the desiccated coconut and remove from heat straight away so they don’t burn. They should be golden in colour
Heat the honey in the microwave until it becomes a thin syrup
In a food processor pulse the melted honey, dates, cinnamon & oats, until the oats are coarsely chopped. If the mixture isn’t binding add some more honey.
Scrape the oat mixture into a medium bowl and stir in the coconut, almonds,
sunflower seeds, pepitas, cranberries & chopped apricots
Roll the mixture into a ball
With damp hands firmly pat the mixture down until it’s approx 1 cm thick
Freeze for 20mins or until the mixture is firm enough to cut.
Cut into bars and store in the refrigerator. Will last for up to one week or freeze for up to 1 month