- 150 g coconut oil
- 75 g coconut sugar
- 3 T maple syrup
- 250 g gluten-free oats
- 40 g sunflower seeds
- 40 g linseeds
- 20 g poppy seeds
- 1 x 100 g slab 70% dark chocolate, melted
Preheat the oven to 180°C. Melt the coconut oil, coconut sugar and maple syrup in a saucepan.
Add the oats, sun ower seeds, linseeds and poppy seeds and mix until coated in the coconut oil mixture. Press into a 36 x 13 x 2 cm baking tray. Bake for 25 minutes, or until golden. Set aside to cool. Drizzle over the chocolate and cut into squares to serve.
Cook's note: This is the first thing I learnt to make with my Nana when I was a child, but in this version I use coconut oil and coconut sugar.