Baked Honey Nut Slice

This recipe can be adjusted to make it gluten and dairy free by substituting the flora for coconut oil and the regular flour for a GF alternative. Adjust the mix to suit - you could substitute any nuts or seeds for brazil or peanuts, sunflower seeds and add more honey or oil for a sweeter or richer final product! 



-       ½ cup almonds, chopped (or slivered almonds)

-       ½ cup walnuts, chopped

-       ½ cup pecans, chopped

-       ½ cup pepitas (pumpkin seeds)

-       ½ cup linseeds (flax seeds)

-       1 cup shredded coconut

-       2 cup wholemeal flour (or alternative GF option such as rice or buckwheat) 

-       1 tps baking powder

-       5 tbsp Flora pro-active spread (you could use coconut or other plant spread from the supermarket)

-       5 tbsp honey (add more as desired) 

-       Option: add 2tbsp almond meal or LSA mix 



1)   Preheat the oven to 150ºC fan forced

2)   Line a baking tin with baking paper

3)   Mix all dry ingredients in a large bowl

4)   Combine honey and flora spread (or oil) in a heatproof bowl, and microwave for 30 seconds or until melted

5)   Pour honey mixture into the dry ingredients and stir to combine

6)   Once mixed, spread mixture into the baking tin and using your hands press the mixture into the tin, squaring off the edge if the mixture doesn’t cover the whole tin

7)   Bake in the oven for 15 minutes or until slightly golden on the top and edges

8)   Let rest for 20 minutes, and then cut while reasonably warm (otherwise it will crumble)