Ingredients

• 250g/9oz medjool dates
• 2 tsp ground cinnamon
• 75g/2½oz goji berries
• 75g/2½oz pumpkin seeds
• 150g/5½oz brown flaxseeds
• 50g/1¾oz cocoa nibs
• 25g/1oz chia seeds
• 25g/1oz cornflakes (gluten-free if required)
• 100g/3½oz organic porridge oats (not instant)
• gluten-free if required)

Directions

• Preheat the oven to 180C/160C Fan/Gas 4
• and line the bottom and sides of a 20cm/8in square tin with baking parchment.
• Pit the dates and tear them with your fingers into a small saucepan
• add the cinnamon
• cover with 325ml/11fl oz cold water
• bring to the boil and let bubble for 5 minutes. Turn off the heat
• and beat with a fork until you have a rough purée.
• Put all the remaining ingredients into a large bowl
• add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
• Squodge into your prepared tin and bake in the oven for 30 minutes
• until firm and set
• and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.