GRANOLA BARS

1⅔ cups quick rolled oats

⅓ cup plain flour

½ cup each desiccated coconut and caster sugar

1 teaspoon each ground cinnamon and ground ginger

¾ cup roasted skin-on almonds

½ cup each walnuts, pitted dates, white sultanas or raisins

¼ cup crystallised ginger

⅓ cup tahini ¼ cup nut butter

90 grams butter, melted

⅓ cup runny honey 1 tablespoon water

EQUIPMENT: Grease a 20cm square cake tin and line the base and sides with baking paper.

Preheat the oven to 160°C fan bake.

Combine the oats, flour, coconut, sugar and the spices in a large bowl.

Chop the almonds, walnuts, dates, sultanas or raisins and crystallised ginger into small pieces and stir into the oat mixture.

Place the tahini, nut butter, melted butter, honey and water into a bowl and stir together until smooth. Pour onto the dry ingredients and keep stirring until everything is damp and evenly coated.

Tip the mixture into the prepared tin and press firmly so it’s well packed and an even thickness.

Bake for 40 minutes until a little brown around the edges and golden on top. Cool in the tin then cut into bars and store in an airtight container. MAKES ABOUT 12-16 BARS