Super-green bars
MAKES 16-20 BARS
130 gm sunflower seeds 570 gm pepitas
100 gm unsweetened dried coconut flakes
3 tbsp hemp seeds
2 tbsp dried nettle leaves (see note)
2 tsp matcha-tea powder 1 nori sheet, toasted and crushed (see note) 80 ml brown rice syrup 1 tsp vanilla extract 1 Preheat oven to 150°C and line the bottom and sides of a 20cm-square cake tin with baking paper. Put sunflower and pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while oven heats.
2 Line a rimmed baking tray with baking paper and spread out seeds. Roast for 15 minutes. Remove pan from the oven and sprinkle coconut over the top.
Return to the oven until the coconut is browning and the seeds are roasted (8 minutes).
3 Transfer mixture to a bowl, add 1/2 tsp fine salt and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until mixture is very smooth. Set aside.
4 Add hemp seeds, nettle leaves, matcha, nori and 1 tsp sea salt flakes to remaining mixture and mix well.
5 Place rice syrup in a small saucepan over medium heat and bring to a simmer. Stir in vanilla. Remove from the heat.
6 Add ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining roasted seeds and coconut and stir until thoroughly combined (you may need to use your hands to do this). Using clean, damp hands, press the mixture firmly and evenly into the lined tin.
7 Refrigerate bars for 1 hour or freeze for 30 minutes, or until thoroughly chilled and set. Cut into fingers. Bars will keep in an airtight container at room temperature for up to 4 weeks; in warmer weather, store in the fridge.
Note Dried nettle leaves are available from select health-food stores. To make crushed nori, hold nori sheet about 12cm above a medium gas flame, moving it constantly to prevent burning, until a light green colour (you only need to toast one side). Crush nori sheet with your hands into about 1cm pieces.