ALMOND SQUARES

MAKES 16

• 80g almond flour

• 100g flaked almonds

• 50g pistachio nuts, chopped

• 20g goji berries

• 2 tbsp coconut flour

• 1 tbsp golden flaxseed powder

• 2 tbsp honey

• 1 tbsp tahini

• 2 tbsp coconut oil, melted

• 1 egg white

1. Preheat the oven to 160˚C. Line a 16x16cm square baking tray with baking paper. Stir to combine the almond flour, flaked almonds, pistachio nuts, goji berries, coconut flour and flaxseed powder in a bowl. Make a well in the centre and add the honey, tahini and coconut oil. Stir to combine.

2. Whisk the egg white until stiff peaks form, then stir it through the almond mixture. Press the mixture into the baking tray and bake it for 20 minutes, or until the mixture is firm and golden at the edges. Remove the tray from the oven and cut the almond mixture into squares while it is still warm. Let the squares cool.

3. The squares will keep in an airtight container, in a cool place, for 2–3 days.