• Preheat the oven to 190°C.

• Line a 8inch x 12inch (20cmx30cm) baking tray with parchment paper. (if you don’t have parchment paper, grease the pan instead).

• Chop the almonds and pecans into small pieces and place onto a baking sheet. Place in the oven, on the middle rack, and bake for 8 minutes, until the nuts are roasted.

• While the nuts are roasting, place the rice or quinoa puffs into a bowl along with the cranberries, sesame seeds, hemp seeds, and salt. Mix well to combine.

• Place the nut butter, vanilla extract, and rice syrup or honey into a small saucepan. Place the pan on the stove over a low heat, stir gently until hot.

• Place the roasted nuts into a bowl along with the quinoa puff mixture and stir. Pour in the hot nut butter syrup and mix well.

• Pour into the lined dish and use the back of a spoon to press the mixture into the pan until even and smooth.

• Place the dish into the fridge for 30-60 minutes until the mixture sets hard. Once hard remove from the fridge  and cut into 12, 1 ½ inch wide bars. Store in an airtight container in the fridge.

Tip: Don’t want to roast the nuts? No problem these

bars can also be made with raw nuts.