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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a 20cm x 30cm (base measurement) lamington pan with baking paper, allowing the sides to overhang. Cook coconut flakes, pumpkin kernels and sunflower kernels in a frying pan over low heat, stirring, for 1-2 mins or until lightly toasted. Cool slightly. Transfer to a bowl with the cranberry.
Step 2
Combine oil, syrup and almond butter in a saucepan over medium heat. Cook, stirring, for 5 mins or until smooth and combined. Remove from heat. Sift over cacao powder and stir to combine. Stir in half the seed mixture.
Step 3
Pour the mixture into the prepared pan and sprinkle with remaining seed mixture. Place in the fridge for 1 hour or until set. Break into pieces to serve.
