Nut, nib, seed and fruit bar

A simple treat free from refined sugar, dairy and gluten, that can be mixed up with whatever nuts, seeds and dried fruits are in your pantry. The salty soy adds a punch of moreish deliciousness. These bars keep well in the freezer.

Recipe: Natasha MacAller Photo: Manja Wachsmuth Makes: About 25 pieces

■ 1 cup rolled oats

■ 3⁄4 cup natural almonds

■ 1⁄2 cup walnut pieces

■ 11⁄2 tbsp tamari (or soy sauce) ■ 2 tsp vegetable oil

■ 1⁄4 cup pumpkin seeds

■ 3 tbsp cacao nibs

■ 1 tbsp cocoa powder ■ 130g (3⁄4 cup, tightly packed) dried apricots, chopped

■ 1⁄4 cup chopped crystallised ginger

■ 1⁄2 cup coconut thread ■ 1 orange, zest and juice

■ 2⁄3 cup of your favourite nut or seed butter (eg peanut, almond or sunflower)

■ 6 tbsp liquid honey

Heat the oven to 160C. Line a 23cm square baking tin with baking paper.

Spread the oats on a baking tray. Toss the almonds and walnuts in a small bowl with the tamari and oil, and spread out on another baking tray.

Toast both trays in the oven for 10-15 minutes, stirring the nuts every 5 minutes until the liquid has evaporated.

Remove from oven to cool.

Place the oats, almonds, walnuts, pumpkin seeds, cacao nibs, cocoa powder, apricots and ginger in a food processor, and pulse to a medium-fine texture. Transfer to a mixing bowl, then stir in the coconut and orange zest.

In a small bowl or pot combine the nut butter with the orange juice and honey, and microwave or heat, stirring until smooth. Add to the oat mixture and stir until combined.

Press the mixture firmly into the prepared pan and bake 20 minutes or until lightly coloured. Cool completely before cutting into bars.