How to make/bake... nut bars

FRANCES CHAN is back with a classic nut bar that has stood the test of many sets of crunching, munching teeth.

I have made many granola and muesli bars on Bake Club. You gotta try them all to see what (literally) sticks. This one is just nuts, seeds and fruit, and the ground flaxseeds act as a binder. It’s from Black Girl Baking by Jerrelle Guy (Page Street, 2018).

1 1/2 c almonds

1/2 c cashews

1 c sunflower or pumpkin seeds (or mix of both)

1/2 c ground flax or chia seeds

1/2 dried fruit (I used cranberries)

1/2 tsp cinnamon, optional

1/2 c honey or brown rice syrup or maple syrup (I used a mix)

2 Tbsp olive oil

2 tsp vanilla extract

1 tsp salt

Preheat oven to 190C. Oil a tray approx 20 x 12 cm.

Spread the nuts and seeds on a large oven tray and bake for 10-12 minutes until toasted. Allow to cool then transfer to a mixing bowl with your dried fruit of choice and cinnamon. Dried blueberries, mango or cherries are also nice. They may be more expensive than other fruit but you don’t need much.

In a small saucepan add the remaining ingredients and bring to a boil. Simmer for about 10 minutes until dark brown, stirring often.

Remove from the heat and pour over the nuts and seeds, using a wooden spoon to stir quickly. Transfer to your oiled tin and spread out evenly with the back of a spoon.

Cool for 30 minutes until set, then cut into small pieces.