Preparation Time 15 - 45 minutes Cooking Time 30 minutes Makes 15 squares
Ingredients
TRY AND USE ORGANIC WHEN POSSIBLE
1/3 cup organic virgin coconut oil
110g (1/2 cup) agave syrup or pure maple syrup
200g pepitas (pumpkin seeds) or sunflower or both
2 tbsp flaxseeds or flax meal
2 tbsp linseed or LSA
90g (1/2 cup) sultanas
50g (1/2 cup) rolled oats
75g (1/2 cup) whole meal spelt flour
1/4 tsp of baking soda
1 lid of vanilla extract
Method Preheat oven to 170°C. Line a 20cm (base measurement) square cake pan with non-stick baking paper.
Combine the pepitas, flaxseed, LSA, sultanas, oats and flour in a large bowl. Put the oil and syrup in a bowl and once mixed , stir into the dry mix until it is all combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.
Ingredients
TRY AND USE ORGANIC WHEN POSSIBLE
1/3 cup organic virgin coconut oil
110g (1/2 cup) agave syrup or pure maple syrup
200g pepitas (pumpkin seeds) or sunflower or both
2 tbsp flaxseeds or flax meal
2 tbsp linseed or LSA
90g (1/2 cup) sultanas
50g (1/2 cup) rolled oats
75g (1/2 cup) whole meal spelt flour
1/4 tsp of baking soda
1 lid of vanilla extract
Method Preheat oven to 170°C. Line a 20cm (base measurement) square cake pan with non-stick baking paper.
Combine the pepitas, flaxseed, LSA, sultanas, oats and flour in a large bowl. Put the oil and syrup in a bowl and once mixed , stir into the dry mix until it is all combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.
OPTIONS / NOTES
Change things around and try different dried fruits and seeds. If the mixture is too dry add more coconut oil or agave.
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