Nut bars

Name: Nut bars recipe
Yield: 8
Ingredients: 130g runny honey; 40g coconut oil; Finely grated zest of 1 orange; Pinch of ground cinnamon; 375.00 ml nuts (we used peanuts, cashews, walnuts and hazelnuts); 125.00 ml pepitas

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Aug 26, 2024

"Let’s say you really can’t cook - maybe you can boil an egg and maybe you can make toast, but otherwise you use your oven for shoe storage. We promise, even with no cooking skills, you can still add these chewy nut bars to your very short repertoire. You’ll need to take your shoes out of the oven, though. The beauty of these is that they can be made with any nut and seed combination, so feel free to use what you have. Here we’ve added a little orange zest, but you could skip it, or add more ground cinnamon, or some unsweetened cocoa powder instead." – Alex Elliott-Howery and Jaimee Edwards

Recipe note: You’ll need a 15cm square cake pan

This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith.

130g runny honey
40g coconut oil
Finely grated zest of 1 orange
Pinch of ground cinnamon
1 1/2 cups nuts (we used peanuts, cashews, walnuts and hazelnuts)
1/2 cup (we used pepitas, sunflower and flaxseed)

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease a 15cm square cake pan and line base and sides with baking paper.
2.

Place honey, coconut oil, zest, cinnamon and a pinch of salt flakes in a small saucepan over medium heat. Stir until warm. Mix nuts and seeds in a medium bowl. Pour the honey mixture over and mix until well combined.
3.

Pour mixture into the prepared pan and press down firmly. Bake for 35-40 minutes, until nuts are golden and the honey has slightly thickened.
4.

Cool in pan for 30 minutes, then chill for 30 minutes until set. Serve cut into bars the size you’d like.