Nuts & Seeds Slice

Added bonus – they’re low carb if you’re cutting down on sugar. They’re also very filling and make a great breakfast-on-the-go.

Serves – makes 12 slices
Cook time: 20 minutes

Ingredients:

• 1 cup almonds
• 1 cup sunflower seeds
• 1 cup unsweetened coconut flakes
• ½ cup pumpkin seeds
• ⅓ cup your favourite nut butter
• ¼ coconut oil
• ⅓ cup sugar substitute, such as stevia, monk fruit, coconut sugar etc
• 2 tsp vanilla extract
• ½ tsp (or less) cinnamon
• ½ tsp (or less) sea salt
• 2 eggs

Method:

1. Preheat oven to 175°C and line a 20cm x 20cm baking tin with parchment paper.
2. In a large bowl, stir together the almonds, sunflower seeds, coconut flakes and pumpkin seeds.
3. In a small saucepan, stir together the nut butter, coconut oil and sweetener and heat for 2 – 3 minutes over low heat until everything is smooth and combined.
4. Remove from the heat and stir in vanilla extract, cinnamon (if using) and salt. Pour over the nut/seed mixture and stir.
5. Add the eggs and stir together until all the dry ingredients are coated with wet ingredients. Transfer to the tin and use a spatula to press down firmly into a flat, even layer.
6. Bake for 20 minutes until the edges are lightly browned.
7. Allow to cool completely. Use the parchment paper to remove from the pan, and use a sharp knife to slice into 12 even bars.