• 5 tablespoons crunchy almond butter
  • 8 tablespoons agave syrup
  • 50 g (2 oz) soya margarine
  • 4 tablespoons demerara sugar
  • 150 g (5 oz) rolled oats
  • 2 tablespoons rice flour
  • ½ teaspoon ground cinnamon
  • 150 g (5 oz) fresh Medjool dates, stoned and chopped
  • 110 g (4 oz) raspberries
  • 25 g (1 oz) walnuts, roughly chopped
  • 1 teaspoon sesame seeds
  • 1 tablespoon sunflower seeds
  • sunflower oil, for oiling

Heat the almond butter, agave syrup, vegan margarine and demerara sugar in a saucepan over a very low heat, stirring constantly, until melted. Add the oats, flour, cinnamon and dates and mix well.

Transfer the mixture to a lightly oiled 18 x 28 cm (7 x 11 inch) shallow baking tin and level with the back of a metal spoon, slightly dampened to ease spreading. With a teaspoon, make holes in the mixture and press in the raspberries, then scatter with the walnuts, sesame seeds and sunflower seeds. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes, or until the edges turn a pale golden brown.

Leave to cool in the tin for 10 minutes before scoring into 12 bars, then leave to cool completely before cutting into bars and carefully removing from the tin.

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