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Recipe Directions:

You can swap and change about ingredients and weights to suit your taste.


40ml coconut oil

70ml honey

250g dried fruit (dates, prunes, apricots)

240ml any fruit juice or smoothie

1 ripe banana

250g oats

50g of milled linseed/flaxseed

1 ½ teaspoon ground ginger

1 ½ teaspoon cinnamon

Zest of an orange

1/8th teaspoon of sea salt

150g mixed nuts (walnuts, hazelnuts, pecans, almonds, brazils, cashews – either as they are, or spread nuts out and bake at 180 for 10mins for extra toastiness and oil release)

100g mixed seeds (pine nuts, sesame, sunflower, pumpkin, poppy)

100g raisins

2 tablespoons of peanut butter (optional)


1. Soak dried fruit in juice overnight in a snug fitting bowl. This is optional but I prefer my fruit plump!

2. In a food processor blend nuts (not seeds) until the oils are released and you get a paste. If you prefer more texture, then just pulse the blender.

3. Then add soaked fruit with liquid and banana and blend again until a paste, rough or smoother as you like.

4. Gently heat coconut oil with honey (and peanut butter if using) until just warm in a large pot.

5. Mix with all the ingredients including the fruit/nut paste.

6. Press down into a tin 20cm x 20cm or thereabouts, depending on whether you want a thick or thin slice.

7. Place in the oven for 25 minutes at 160 degrees celcius (fan assisted).

8. Cool completely before slicing or they will not slice as well.



Author Lanoyoga

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