125g good quality honey
100g almond butter
6 tablespoons tahini
150g sesame seeds
150g almonds, roughly chopped
100g shelled unsalted pistachios, roughly chopped
60g buckwheat or quinoa flakes
1/4 teaspoon salt

20cm/8inch baking pan, lined with baking paper.

Makes 12

Preheat the oven to 180C (350F) Gas 4 Gently melt the honey over low heat. Remove from the heat and leave to cool slightly before stirring in the almond butter and tahini.

Meanwhile, mix together the sesame seeds, almonds, pistachios, buckwheat flakes (or quinoa flakes) and salt in a bowl. Pour in the honey mixture and stir to combine.

Tip the mixture into the prepared baking pan and press down into a firm even layer with the back of a wet spoon. Bake for e 20 minutes until golden and firm. Mark into 12 bars and leave in the pan for 10 minutes before lifting out, using the baking parchment to help you.

Separate into bars and leave to cool completely on a wire rack.

by Jo Callender