Preheat oven at 180C. Grease and line base of a 23cm square cake tin.
Mix dry ingredients.
Add wet ingredients and mix to form a stiff dough.
Mix to combine nuts and seeds. Spread mixture into prepared cake tin. Bake at 180C approx 45 mins. Tip slice out onto cake rake for cooling before cutting into 16 squares.
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Try this customer recipe - gluten-free no-knead Bio-Oz Sprouted Buckwheat & Nut Bread. The mix is packed with nutty goodness, finish with your prefered toppings ... why not try vegemite, fresh tomato slices and dill pickle. Australian grown Bio-Oz Buckwheat Kernels, thanks Joseph.