INGREDIENTS:

  • unsalted butter, for greasing
  • 125 g (41/2 oz/11/4 cups) almond meal
  • pinch of Celtic sea salt
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 60 ml (2 fl oz/1/4 cup) coconut oil
  • 60 ml (2 fl oz/1/4 cup) rice malt syrup, or sweetener of your choice
  • 1 teaspoon alcohol-free vanilla extract
  • 40 g (11/2 oz/1/4 cup) cashews, crushed
  • 160 g (51/2 oz/11/4 cups) combined flaxseeds, sunflower seeds and slivered almonds (FSA)
  • 40 g (11/2 oz/1/4 cup) dried cranberries (optional)

METHOD:

  1. Preheat the oven to 175°C (345°F/Gas 3–4). Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) square ovenproof tin.
  2. Mix the almond meal, salt and bicarbonate of soda together in a bowl.
  3. In a separate bowl, combine the coconut oil, rice malt syrup and vanilla. Add the almond meal mixture, and mix in the nuts, seeds and cranberries, if using.
  4. Wet your hands and then transfer the mixture to the tin, using your hands to press down firmly on the mixture.
  5. Transfer to the oven and bake for 15–20 minutes.
  6. Remove from the oven, transfer to a wire rack and cool before dividing into 8 bars and serving.
  7. These will keep in an airtight container for 7–10 days.