Step 1

Base-line an 8 inch/20 cm square baking tin with baking paper.

Step 2

Preheat the oven to 180 C/350 F/Gas 4.

Step 3

In a large bowl mix together the oats, dried fruit, flaxseed, coconut, nuts and salt.

Step 4

Add the apple juice and vanilla paste and stir through.

Step 5

In a small saucepan, weigh and mix the coconut oil, agave/honey, maple syrup and coconut sugar and gently heat, stirring frequently until the ingredients have dissolved and are almost at simmer point.

Step 6

Pour the liquid into the dry ingredients and stir thoroughly until well blended and the mixture is moist.

Step 7

Tip into the baking tin and spread evenly. Press down firmly on the surface with the back of a spoon to compress well.

Step 8

Bake for about 30 minutes, or until golden and just beginning to crisp round the edges.

Step 9

Leave to cool in the tin for at least 30 minutes, before turning out.

Step 10

Once cold, cut into pieces with a sharp knife and store in an airtight container.