Preheat oven to 180. Line a square pan with foil and spray with non stick spray or grease with coconut oil.
In a medium bowl, combine the chopped nuts, seed mix and coconut. Add the salt and honey and stir to coat.
Pour mixture into prepared pan and press out evenly with the back of a metal spoon.
Bake for 18 minutes, note that the bars will not be hard at this stage.
Place the pan on a cooking rack and let it cool for 20 minutes.
Use the sides of the foil to lift the bars from the pan. Don’t try to remove them from the foil. Cut into 16 squares.
Once cooled completely peel the foil of the bars. Wrap each bar individually with wax paper and store in an airtight container at room temperature for up to two weeks.Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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