For 8 bars
Prep and cook time: 40 min
Cannot be frozen
120 g | 4 oz | 1/2 cup virgin coconut oil
1/2 tsp ground cinnamon
1 pinch sea salt
3 tbsp granulated stevia
2 tbsp lemon juice
120 g | 4 oz | 1 cup whole almonds
130 g | 4 1/2 oz | 1 cup blanched hazelnuts
120 g | 4 oz | 3/4 cup pumpkin seeds
50 g | 1 3/4 oz | 1/3 cup flax seeds
1 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base and sides of an 18 cm | 7" square baking tin with greaseproof paper.
2 Melt the coconut oil in a large saucepan set over a medium heat, stirring frequently.
3 Once melted, stir in the cinnamon, salt, stevia, and lemon juice. Add the nuts and seeds and stir thoroughly to coat.
4 Spoon the mixture into the prepared tin, packing it down with the back of a tablespoon. Bake for 20 minutes until lightly colored on top.
5 Remove from the oven and leave to cool in the tin before turning out, slicing, and serving.