Ingredients

• 1 cup almonds
• 1 cup peanuts
• 1 cup cashews
• (or make up 3 cups of any nuts!)
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/2 cup honey
• 1/3 cup maple syrup
• 1/4 tsp salt
• 1 tsp vanilla

Method

1. Grease & line a 9×13 inch dish (approx), leaving a bit of paper overhanging for easier removal. Brush with a little coconut oil. Do the same with a second sheet of paper (which will go on top)
2. Preheat oven to 180, spread the nuts onto a baking tray and lightly roast until fragrant. Add to bowl with the seeds.
3. In a medium saucepan combine honey, maple syrup & salt and bring to the boil. The aim is to continue boiling until it reaches 260 farenheit (hard ball stage) but you need a candy thermometer for that. At this stage stir in vanilla then pour over the nut/seed mix, stir to cover and then transfer into the prepared lined dish.
4. Cover with the second sheet of paper and roll it to compress, with a jar or even press with a glass.
5. Let the bars cool in the fridge before cutting.