Jesinta Campbell's super easy snack seed bars

• 12 12

• Preparation time:

• Cooking time:

Ingredients

250g pitted medjool dates, roughly chopped
2 teaspoons cinnamon
1 cup almonds, roughly chopped
1 cup walnuts, roughly chopped
½ cup pumpkin seeds
½ cup flaxseeds
½ cup chia seeds

Method

Preheat the oven to 180°C. Line a small square baking tin (about 20 × 20cm) with baking paper.

In a saucepan over medium heat, place the dates, cinnamon and about 1½ cups water.
Bring this to a gentle simmer for about 6 minutes. Transfer the hot mixture to your blender, or use a stick blender, and blitz to a smooth consistency.

Place remaining ingredients in a large bowl, add the date puree and mix with a wooden spoon until well combined. Pour the mix into your prepared tin and use your wooden spoon to even out the top and spread right into the corners. For extra crunch, add some roughly chopped almonds, pumpkin seeds and flaxseeds on top.

Bake for about 20–25 minutes until browned on top but not too crisp!

Allow to cool in the tin before cutting into 12 rectangular bars. These will keep in an airtight container in the fridge for about a week.

Recipe from 'Live A Beautiful Life' by Jesinta Campbell (Hachette, $35)

Notes