Ingredients

The following ingredients have 4 Servings
  • 190 g oats (gluten free )
  • 30 g dried apple or pear (chopped)
  • 70 g glacé cherries (I used Morello glacé – rough chopped)
  • 40 g dried blueberries
  • 10 g milled flaxseed
  • 30 g desiccated coconut
  • 30 g ground hazelnuts
  • 20 g ground almonds
  • 20 g flaked almonds
  • ¼ tsp fine sea salt
  • 60 ml/g apple juice
  • 1 tsp vanilla bean paste/extract
  • 85 g coconut oil
  • 50 g coconut honey or agave syrup (or non-vegan runny bee honey)
  • 50 g Maple syrup
  • 40 g coconut sugar

Instruction

  • Base-line an 8 inch/20 cm square baking tin with baking paper.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • In a large bowl mix together the oats, dried fruit, flaxseed, coconut, nuts and salt.
  • Add the apple juice and vanilla paste and stir through.
  • In a small saucepan, weigh and mix the coconut oil, agave/honey, maple syrup and coconut sugar and gently heat, stirring frequently until the ingredients have dissolved and are almost at simmer point.
  • Pour the liquid into the dry ingredients and stir thoroughly until well blended and the mixture is moist.
  • Tip into the baking tin and spread evenly. Press down firmly on the surface with the back of a spoon to compress well.
  • Bake for about 30 minutes, or until golden and just beginning to crisp round the edges.
  • Leave to cool in the tin for at least 30 minutes, before turning out.
  • Once cold, cut into pieces with a sharp knife and store in an airtight container.