Seed and nut bars

Step 1

Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) slice pan. Line base and two opposite sides with baking paper, extending the paper 5cm (2 inches) over sides.

Step 2

Place almonds, walnuts, sesame seeds, pepitas and sunflower seeds on a large oven tray in a single layer. Bake 10 minutes or until browned lightly and fragrant. Transfer to a large heatproof bowl.

Step 3

Meanwhile, stir peanut butter and rice malt syrup in a small saucepan over low heat until combined.

Step 4

Add syrup mixture to nut mixture with puffed millet, chia seeds and flaxseeds; stir until well combined. Press mixture firmly into pan. Refrigerate for 4 hours or overnight.

Step 5

Remove slice from pan; cut into 24 bars.

Step 6

Choc-chip Stir 50g (1½oz) chopped sugar-free dark chocolate into mixture before pressing into pan. Drizzle top with 50g (1½oz) melted sugar-free dark chocolate.

Step 7

Coconut Omit the pepitas and sunflower seeds and add ¾ cup (60g) shredded unsweetened coconut. Sprinkle the top with ¼ cup (20g) toasted shredded unsweetened coconut.