• butter, for greasing (optional)
  • 65 g (2½ oz) porridge oats
  • 100 g (3½ oz) pecan nuts or walnuts, roughly chopped
  • 100 g (3½ oz) blanched almonds, roughly chopped
  • 50 g (2 oz) flaked almonds
  • 50 g (2 oz) ground almonds
  • 150 g (5 oz) stoned dried dates, roughly chopped
  • 50 g (2 oz) raisins
  • 75 ml (3 fl oz) agave nectar

Line a 12-section bun tray with paper cake cases, or lightly grease the sections. Lightly toast the porridge oats by stirring them over a gentle heat in a dry frying pan. Mix with all the remaining ingredients except the agave nectar in a bowl.

Add the agave nectar and mix well until the ingredients start to bind together – this is best done with your hands. Divide the cake mixture between the paper cases and press down gently.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Transfer to a wire rack to cool.

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