WITH MIXED SEEDS, OATS & ALMOND BUTTER
NUTRITION PER SERVING
olive oil, for greasing
75 g shelled pistachios
100 g mixed seeds
250 g rolled oats
8 Medjool dates
100 g dried apricots
50 g quality dark chocolate (70%)
100 ml maple syrup
4 tablespoons smooth almond butter
Preheat the oven to 180 °C/350 °F/gas 4. Grease and line a 20 cm x 20 cm square baking tin.
Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.
Meanwhile, destone and roughly tear the dates and roughly chop the apricots and chocolate.
Place the maple syrup, almond butter, dates, and 150ml of water in a small saucepan over low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
Tip the oats, seeds, and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
Bake for 15 to 20 minutes, or until golden, then cut into portions.