This is a slice I make for two of my favorite girls, Laura and Rach. Having a small piece of this slice will indulge that sweet tooth when you “just have to have something else”.

It’s a little morsel of sweetness that is both gluten and lactose free, for those of you who have problems in this area. I have an oblong brownie pan that I make this slice in but use whatever you have similar to the size listed.

This slice can be made with different nuts and seeds depending on your preference. I sometimes add some chopped dried apricots and use whatever nuts I have on hand. Also the quantities really don’t have to be that precise.

 You will need:

• ¼-½ cup sesame seeds
• 1½ cups dried coconut—I use a mixture of course and fine
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ½ cup slivered almonds
• ½ cup whole grain oats
• ½ cup flaked almonds
• ¼ cup almond meal
• ¾ cup honey
• ¼-½ cup crunchy peanut butter

Method:

Preheat the oven to 350°F (180°C). Line a 12 x 7 inch (30 x 18 cm) slice pan with non stick parchment paper.
Toast the seeds, coconut, and almonds in a large shallow pan until they turn a pale golden color. Add the oats.
Gently melt the peanut butter and honey and add to the seed mixture.
Mix to combine.
Press the mixture evenly into the slice pan.
Bake for ten minutes until golden brown—the slice will become crisp as it cools.
Leave to cool in the tin and cut into small squares while slightly warm.
Keep in an airtight container in the refrigerator.