Ingredients

Method

• 30 fresh dates, chopped
• 3⁄4 cup coconut oil
• 2 T vanilla extract
• 1⁄2 cup honey
• 250 g pumpkin seeds
• 160 g desiccated coconut
• 140 g sesame seeds
• 140 g sunflower seeds
• 200 g ground almonds
• 85 g quinoa
• 75 g gluten-free rolled oats

Method

Ingredients

1. Preheat the oven to 180°C.

2. Mix the dates, oil and vanilla, then add the remaining ingredients and mix by hand until well combined.

3. Press the mixture into a 30 x 45 cm baking tray lined with baking paper.

4. Bake for 30 minutes, then remove from the oven and allow to cool slightly. Chill until set and cut into squares to serve.

Cook’s note: These bars are quite delicate. Serve with Greek yoghurt as a granola.