These are a great daytime snack option full of filling nuts and seeds and containing plenty of protein and good fats to keep you full until dinner time.
If you are watching your sugar intake ensure you get unsweetened cranberries and reduce the amount of honey down – they still taste delicious.
You can also change around the nuts and seeds depending on whatever you have in your cupboard, mine tend to differ every time I make them!
Ingredients: makes 18 slices or 16 mini squares
coconut or olive oil for greasing
35g desiccated coconut
45g pecans, chopped or just break with your hands
30g pumpkin seeds
20g chopped hazelnuts
20g flaxseed mix (Linwoods do a good one available from most supermarkets in the baking aisle)
15g sunflower seeds
5g chia seeds
50g unsweetened cranberries
pinch sea salt or Himalayan salt
40g coconut oil, melted
50 g honey
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 6.
Line an oven dish with greaseproof paper and lightly grease on top with coconut oil or olive oil (the dish I used was 24cm square).
Put the coconut, pecans, pistachios, pumpkin seeds, hazelnuts, flaxseed and chia seeds into a dry frying pan on high heat and cook for a few minutes stirring constantly to ensure it doesn’t burn. Remove from heat once starting to brown.
Tip the nut mixture into a large mixing bowl and add the cranberries and salt. Then add the honey and coconut oil and stir until evenly mixed.
Transfer the mixture into your dish and press down firmly or it will fall apart later!
Bake for 20 minutes in the oven until golden brown on top. Then remove from oven and leave in the dish to cool but press it down firmly once more.
Leave to cool in dish for about an hour before slicing.