Cooking time:  10 minutes

Prep:  Around 30 minutes

Ingredients:

• 1/2 cup almonds (or your preferred choice) chopped
• 1/4 cup Buderim Ginger Dark Chocolate Ginger
• 2 tbsn honey
• 4 tbsn coconut oil
• 2 tbsn flaxseed meal
• 4 tbsn shredded coconut
• 1/4 cup mixed seeds

Method:

1. Pre-heat oven at 180C
2. Combine the dry ingredients in a bowl
3. Gently heat the honey and coconut oil on low heat if using a stovetop.  Otherwise, pop into a microwave safe bowl and nuke for 20 seconds
4. Once heated, pour the honey and oil into the  bowl of dry ingredients and mix well
5. Spoon into the cake tin and firmly pat down with a spatula so it’s even and flat
6. Place into the oven for 10 minutes
7. Remove from the oven when done, let it cool then refrigerate for at least an hour (if you can)
8. Slice into pieces.  You’ll find that it will crumble but that’s OK, grab a spoon,or not.  Enjoy with yoghurt, milk or on its own.