Ingredients

• 250 g medjool dates
• 2 teaspoons ground cinnamon
• 325 ml cold water
• 75 g goji berries
• 75 g pumpkin seeds
• 150 g brown flax seeds
• 50 g cocoa nibs
• 25 g chia seeds
• 25 g corn flakes (gluten-free if required)
• 100 g organic porridge oats (not instant)

Instructions

1. Equipment: 8-inch square baking tin.

2. Preheat the oven to 180ºC/gas mark 4 or 350ºF, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.

3. Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.

4. Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

5. STORE NOTE: Store in an airtight container in a cool place or in fridge for up to 1 week.

6. FREEZE NOTE: Wrap bars individually in clingfilm or foil and put in a resealable bag, or stack bars in an airtight container with baking parchment in between the layers. Freeze for up to 2 months. To defrost, put bars on a wire rack and leave at room temperature for about 2 hours.