4 rounded tablespoons rice malt
4 rounded tablespoons hulled tahini
1 cup desiccated coconut
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
Pinch of salt


1.Preheat your oven to 175°C. Grease and line a square 20cm tin with paper overhanging the sides for easy removal.

2.Place the ingredients into your processor and blend until the mixture is completely broken down and resembling a fine, sticky crumb. Press the mixture firmly into your prepared tin and bake for 14 minutes. Remove the slice from the oven and leave to cool in the tin for five minutes before gently transferring to a cooling rack. Allow cooling completely prior to cutting.

3.Slice. Serve. Eat and enjoy.