A delicious recipe by Vicky Foord. 

Makes 20  I prep 10 minutes I refrigeration 2 - 3 hours  

Ingredients:  

• 2 cups rolled oats  
• 1 cup puffed brown rice 
• ¾ cup pumpkin seeds (pepitas) (anti-inflammatory ingredient 1) 
• ¼ cup linseeds (anti-inflammatory ingredient 2) 
• 1 cup almonds  
• ½ cup dried cranberries  
• ½ cup goji berries (anti-inflammatory ingredient 3) 
• 1 cup Manuka honey  
• 1 cup almond butter  
• 2 teaspoons cinnamon  

Method: 

1. Pre-heat oven to 160°C (or 140°C fan-forced). Toast oats for 10 minutes and then add almonds, linseeds and pumpkin seeds and toast for another 5 - 10 minutes or until golden brown. Allow it to cool for 5 - 10 minutes.  
2. Add toasted mixture into a large bowl along with the puffed rice, dried cranberries and goji berries. Mix well to combine.  
3. In a small saucepan, heat the almond butter and honey just slightly (not cooked). Stir in the cinnamon, then pour over the dry ingredients and mix well to combine.  
4. Turn the mixture into a 9 × 13 baking dish lined with baking paper and press the mixture evenly and firmly. Cover with plastic wrap and refrigerate for 2 - 3 hours. Cut into 20 even bars.