• 1/2cup pumpkin seeds
  • 1/2cup watermelon seeds
  • 1/2cup sunflower seeds
  • 1/4cup flax seeds
  • 1/2cup goji berries
  • 1/2cup dried cranberries
  • 1cup rolled oats
  • 1tsp ground cinnamon
  • 1/4tsp salt
  • 10-12 Medjool dates
  1. Preheat oven to 160 C (360 F) and line a 8 X 8 inch baking tray with parchment paper or aluminium foil.
  2. De-seed the dates and place in a small saucepan with 1 cup of water. Cook on a low heat stirring often until the dates break down to a mush, about 5-7 minutes. Add to a blender and purée until smooth. Add a little more water if the mixture looks too thick. You want it to fall off the spatula in a loose clump without sticking to it.
  3. Place the seeds, berries, cinnamon and salt in a large mixing bowl and add the cooked dates. Using a spatula or your hands mix through until you get a cohesive mixture. Transfer to the lined baking tray and press down firmly, making sure to fill the gaps in the corners. Smooth the top and flatten uniformly.
  4. Bake for 10-15 minutes or until slightly golden on top. Leave to cool and firm up in the fridge for 20 minutes before cutting into whatever shape you like. Store in an airtight container for up to two weeks.
Recipe Notes

* You can use any combination of nuts, seeds, and berries in this recipe.

* Use any other variety of dates if you can’t get Medjool. However, since Medjool dates are sweeter, you might need to add a few more.

* Adapted from Nigella Lawson