Uploaded January 2023 | Updated September 2026, 4 hours ago
Here’s a nice breakfast if you’re on the go. Pop one into your pocket for a nice nutty treat…
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
225g Mixed nuts
20g Pumpkin seeds
15g Sesame seeds
20g Chia seeds
250g Honey
6 dates finely chopped or run through an electric grinder
1 tsp Flaked Salt
1 tsp Vanilla
Method
1) Brush a 7x7 square baking tin with coconut oil and line with 1 piece of oiled baking paper a little longer than the tray so it laps over 2 sides. This will help to remove the bars more easily.
2) Pop the nuts and seeds into a dry frying pan and cook gently for a few minutes. This will enhance the flavour. Set aside
3) Pour the honey into a heavy bottomed saucepan and bring to 266’F or 130’C then add the vanilla, dates, nuts and seeds and stir
4) Immediately pour this into the baking tray. Scatter with choc chips if desired and push down with a heavy object such as a flat bottomed mug. Sprinkle with flaked salt
5) Cool for about 15 minutes then cut into bars. Next cool completely
6) Store wrapped in baking paper in an air tight container
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Here’s a nice breakfast if you’re on the go. Pop one into your pocket for a nice nutty treat…
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
225g Mixed nuts
20g Pumpkin seeds
15g Sesame seeds
20g Chia seeds
250g Honey
6 dates finely chopped or run through an electric grinder
1 tsp Flaked Salt
1 tsp Vanilla
Method
1) Brush a 7x7 square baking tin with coconut oil and line with 1 piece of oiled baking paper a little longer than the tray so it laps over 2 sides. This will help to remove the bars more easily.
2) Pop the nuts and seeds into a dry frying pan and cook gently for a few minutes. This will enhance the flavour. Set aside
3) Pour the honey into a heavy bottomed saucepan and bring to 266’F or 130’C then add the vanilla, dates, nuts and seeds and stir
4) Immediately pour this into the baking tray. Scatter with choc chips if desired and push down with a heavy object such as a flat bottomed mug. Sprinkle with flaked salt
5) Cool for about 15 minutes then cut into bars. Next cool completely
6) Store wrapped in baking paper in an air tight container
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
