Recipe: A bit seedy…


A bit seedy...

A bit seedy...


  • 200g of shelled pistachios, pumpkin seeds, flaked almonds and ground almonds according to your taste and roughly chopped or left whole, according to preference
  • 3 tbsp. milled seeds (I used Aldi's milled linseeds with sesame seeds, dried blueberries and raspberries)
  • 200g rolled oats
  • 300g agave syrup (you could use runny honey)
  • 2 tbsp. rapeseed oil
  • 150g dried chopped apricots


  1. Heat the oven to 190o/fan 170o/Gas 5
  2. Line a shallow, 20cm baking tin with baking paper
  3. Place all ingredients into a large bowl
  4. Mix well
  5. Spread into the prepared tin, smooth out the surface with a silicon spoon or your hands (might be quite sticky)
  6. Bake for 20 minutes (keep an eye for over-browning)
  7. Leave until completely cold before cutting into bars


Will keep in an airtight container for about 4 or 5 days. Don't put into the fridge!

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