Ingredients
1/2 cup unprocessed honey
150g tahini OR black tahini
100g butter, chopped
11/2 tsp ground cinnamon
11/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup flaxseeds
1/2 cup pumpkin seeds, plus extra, to garnish
1/3 cup toasted almonds
2/3 cup desiccated coconut
1/2 cup sesame seeds
1/2 cup chia seeds
1/3 cup cocoa nibs, plus extra, to garnish
Method
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Line a 15 x 30cm slice tin with baking paper. Put honey, tahini, butter and cinnamon in a small saucepan. Stir over low heat, until melted.
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Put oats, sunflower seeds, flaxseeds, pumpkin seeds and almonds in a blender and pulse until combined but still slightly chunky.
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Pour into a bowl and add coconut, sesame seeds, chia seeds and cocoa nibs. Add warm tahini mixture and, using your hands, mix thoroughly until well combined.
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Press mixture firmly and evenly into the tin – it should be about 1.5cm thick. Use the back of a wet spoon to smooth the top and push extra pumpkin seeds and cocoa nibs into the top, to garnish. Put in freezer for about 2 hours until firm.
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Once set, cut into slices about 3 x 6cm. Store in an airtight container in the freezer. The slices will keep for up to 2 months.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
