More back to school baking

These are simply devine. They remind me of the honey bubble slice that mum used to make. I was excited about this recipe thinking it was wheat/flour/gluten free, but after eating some I realised that having oats in it meant it does contain gluten. You could easily substitute the oats for rice flakes or rice bubbles.

CHCL Cashew Bars

1 cup cashews, coarsley chopped (organic/ pesticide free if possible)

1 cup desiccated coconut (I use organic, preservative free coconut)

1 cup sunflower seeds (organic if possible)

1 cup sesame seeds (organic if possible)

1 cup organic rolled oats or millet flakes

1/2 cup organic raw sugar

125g butter

1/4 cup organic raw honey

1. Preheat oven to 180degrees.

2. Mix cashews, coconut, seeds, oats and sugar. Spread onto baking tray and bake for 15 minutes, stirring every 5 minutes, or until nicely toasted.

3. Place butter and honey in TMX bowl. Cook for 2 minutes at 100 degrees on speed 1.

4. Pour over nut mix. Press into tray.

5. Cool, slice into pieces, and store in an air-tight container in the fridge.