Seedy slice

  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • Pinch of salt
  • 1/3 cup sesame seeds
  • 1 cup desiccated coconut
  • 4 rounded tablespoons honey or maple syrup
  • 4 rounded tablespoons hulled tahini
  1. Preheat your oven to 175°C. Line a square 20cm tin with paper overhanging the sides for easy removal.
  2. Put sunflower seeds and pumpkin seeds in food processor and blend/pulse until no large chunks remain. Add salt, sesame seeds and coconut and pulse briefly to combine (or process to a fine texture, up to you).
  3. Tip mixture into a bowl, add honey/maple syrup and tahini, mix well.
  4. Press the mixture firmly into your prepared tin and bake for 12-14 minutes until golden brown (watch the edges don’t burn too much). ‘
  5. Remove from the oven and leave to cool in the tin for at least five minutes before gently transferring to a cooling rack. Allow to cool completely before cutting. I cut into 16 squares approx 4x4cm each.

From Good Food