Honey Cardamom Nut Bars

Sugarless, flourless, dairy-less, eggless – yet delicious. Winning. Oh, and dead easy.

MAKES ABOUT 12 BARS

INGREDIENTS

145 g (5½ oz/1 cup) sunflower seeds

80 g (2¾ oz/scant ½ cup) whole natural almonds, roughly chopped

70 g (2½ oz/scant ½ cup) pistachio nut kernels, roughly chopped

35 g (1¼ oz/½ cup) dried shredded coconut

1 teaspoon ground cardamom

½ teaspoon salt

175 g (6 oz/½ cup) honey

Finely grated zest of ½ orange

1 teaspoon rosewater OR orange blossom water (optional)

METHOD

Preheat the oven to 180°C (350°F) fan-forced. Line a rectangular baking tin or ovenproof dish about 17 x 21 cm (6½ x 8¼ inches) with baking paper, leaving excess paper on all four sides (so you can lift the entire slab out in one go later).

Combine all the dry ingredients in a medium mixing bowl. Heat the honey in a small saucepan over medium–low heat until warm and runny. Add to the dry ingredients with the zest and rosewater, and fold in with a spoon until all the nuts are coated well with the honey. Tip the mixture into the prepared tin and spread evenly, paying attention to the edges and corners.

Bake for 20 minutes until golden brown, then immediately compress the mixture firmly all over, using a spoon or spatula. Allow to cool completely in the tin, before using the overhanging sides of the baking paper to lift the entire slab out. Cut into bars about 7 x 4 cm (2¾ x 1½ inches).

I like to wrap the centre of each bar with a strip of baking paper and string, so you can pick them up without getting sticky fingers. These make a lovely gift – stored in an airtight container, they will keep well for a couple of weeks.