Ingredients:

• 3 Cups Gluten free self-raising mix
• 3 Cups Spelt flour
• 1 Cup Flaxseed flour
• 1 Cup Rolled oats
• 1 Cup Almond flour
• 15ml baking powder
• 5 ml cinnamon
• 2 tsp salt
• ½ cup pitted dates chopped
• 250g Eat naked honey
• 250g Coconut oil
• 250g Eat naked peanut butter
• 5 ml vanilla
• 1 ½ cup coconut shavings
• 1 cup mixed sunflower and pumpkin seeds
• 1 cup chopped nuts (any nuts of your choice) hazelnuts, almonds, pecans)

Method:

1. Toast coconut shavings, nuts and seeds in dry pan until golden brown.
2. Place oil, honey, nut butter and vanilla in saucepan and heat until melted, cool down for a few minutes
3. Mix dry ingredients together and stir through.
4. Add the nuts and seed mixture.
5. Make a well in the centre and add the melted honey mixture.
6. Stir until dough forms.
7. Press in a 40cm x 40cm pan and cut in rectangles.
8. Bake in the oven for 30-45 minutes on 180°C until golden brown.
9. Leave to cool down and take apart.
10. Dry in a warm oven overnight.

Recipe by VIP Ankie Niesing from Wooden spoon Kitchen