Ingredients

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• 2 1/4 cups almond meal flour

• 1/4 cup flaxseed meal

• 1/2 teaspoon sea salt

• 1/2 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

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• 1/2 cup coconut oil

• 1/2 cup maple syrup

• 2 teaspoons vanilla extract

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• 3/4 cup pepitas/pumpkin seeds

• 3/4 cup sunflower seeds

• 1/2 cup almond flakes

• 3/4 cup coconut flakes or shredded

 

Method

 

1. Preheat oven to 180C and line a cookie sheet with baking paper

2. Mix the almond flour and flaxseed meal with the salt, baking soda and spices in a small mixing bowl.​

3. Mix the coconut oil with the maple syrup and vanilla extract in a large mixing bowl.

4. Add the almond meal etc mix from the small bowl to the larger bowl and stir until combined.

5. Mix together the seeds, almond flakes and coconut in the small bowl, once combined add to the flour and oil mix and mix through for even consistency.

6. Spread the mix onto the baking paper on the baking tray, smoothing out with spatula for an even depth. 

7. Bake for 20 minutes at 180C or until lightly browned. (If you’d like it really crispy turn off oven and leave to dry for ½ hour before removing.) Place tray on airing rack until cooled and hardened. Cut into 16 bars.