These bars are packed full of skin-boosting vitamins and minerals from all the nuts and seeds. They can be enjoyed as a grab-and-go breakfast, or as a quick snack after work or school. This recipe is pretty versatile, so you can mix the nuts and seeds to use up whatever you may have lurking in the cupboards. Will keep in an airtight container for 3 days, or longer in the fridge.
|flavourless oil, for greasing|
|2 tablespoons||chia seeds|
Preheat the oven to 180°C/160°C fan. Grease the base and sides of an 18cm square brownie tin and line with baking parchment.
Soak the dates and chia seeds in the hot water for 10 to 15 minutes, until they get nice and plump and the liquid has cooled down.
Blend the dates and chia seeds and their soaking water with the nut butter to make a smooth paste. Mix this paste with the remaining ingredients and press into the lined tin with the back of a spoon.
Bake for 30 to 40 minutes, or until the top is golden brown and it feels firm when pressed.
Cut into slices while still warm and in its baking tin, but allow to cool completely before turning out.