Nut and Seed Bars Recipe

Ingredients

• 4 tbsp ground nut oil
• 3 tbsp cashew nut butter
• 1 tbsp maple syrup
• 2 tbsp stevia granules
• 1¾ oz (50 g) milled flaxseed
• 9 oz (250 g) unsweetened apple sauce
• 1 tsp vanilla extract
• 8½ oz (240 g) rolled oats
• 4¼ oz (115 g) ready-to-eat dried apricots, chopped
• 1¾ oz (50 g) pumpkin seeds
• 1¾ oz (50 g) sunflower seeds
• ½ tsp ground cinnamon
• ¼ tsp salt

1. Preheat the oven to 170°C/340°F/Gas Mark 3–4. Line a 24 × 16-cm/9½ × 6¼-inch shallow baking tin with baking paper.
2. Put the oil, cashew nut butter, maple syrup and stevia granules in a small saucepan and heat gently, stirring constantly, until well combined and the nut butter is melted.
3. Remove from the heat, add the flaxseed, apple sauce and vanilla extract and combine thoroughly.
4. Mix together the oats, dried apricots, pumpkin seeds, sunflower seeds, cinnamon and salt in a large mixing bowl. Spoon the nut butter mixture into the bowl and stir until well combined.
5. Spoon the mixture into the prepared tin, pressing it down and out into the corners with your fingers until the tin is evenly filled.
6. Bake in the preheated oven for 40 minutes, or until the top is golden. Leave to cool in the tin for 5 minutes, then remove from the tin and cut into 15 bars. Transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.