Ingredients

• 200 g margarine or butter
• 200 g dates, pitted, dried and finely chopped
• 50 g almonds, finely chopped
• 120 g maple syrup
• 30 g vanilla sugar
• 100 g brown sugar
• 120 g peanut cream
• 30 g flour
• 300 g oat flakes, tender
• ½ tsp cinnamon
• ½ tsp orange zest, untreated, finely grated
• 50 g grated coconut
• 50 g peanuts, roasted, salted

Tips

I put dates in the recipe and not the cranberries as shown on the picture.

Instructions

Preheat the oven to 170°C. Line the bottom of a square baking tin (23 cm) with baking parchment and grease the edges.

Chop the dates and almonds very finely.

Heat the margarine (or butter), syrup, vanilla sugar, brown sugar and peanut cream in a pan on the hob and melt.

Mix the ingredients well.

Add flour, crushed almonds, crushed dates, rolled oats, cinnamon, orange zest, coconut flakes, peanuts and sunflower seeds and mix well.

Spread the mixture in the prepared tin, bake for 25-30 minutes (170°C) until golden brown, leave to cool, cut into small cubes and serve or store in an airtight tin.