A combination of sunflower, pumpkin and sesame seeds gives this speedy slice the perfect level of crunch.
4 rounded tablespoons honey*
4 rounded tablespoons hulled tahini
1 cup desiccated coconut
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
Pinch of salt
Preheat your oven to 175°C. Grease and line a square 20cm tin with paper overhanging the sides for easy removal.
Place the ingredients into your processor and blend until the mixture is completely broken down and resembling a fine, sticky crumb. Press the mixture firmly into your prepared tin and bake for 14 minutes. Remove the slice from the oven and leave to cool in the tin for five minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
Slice. Serve. Eat and enjoy.
Tip: You can use rice malt or maple syrup if you prefer.
NB: Note, you need to blend the mixture really well and, once cooked, leave it to cool prior to cutting to ensure it isn't crumbly.
Bianca Slade is the author of Wholefood Simply cookbooks, mum of three little ones and healthy food blogger at Wholefood Simply.