1/2 cup honey or brown rice malt syrup
3/4 cup raw organic almonds, roughly chopped
3/4 cup pistachio kernels, roughly chopped
1 cup of sunflower seeds
3/4 cup shredded coconut
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground nutmeg
½ tsp salt
finely grated zest of 1 orange
pinch saffron threads (optional)
4-5 drops of therapeutic grade, wild orange essential oil (optional)
1 tsp rosewater or orange blossom water (optional)

Directions:

1. Preheat the oven to 180˚C and line a 21 cm × 17 cm baking tin with baking paper.
2. Gently heat the honey and the saffron threads in a small saucepan until until just warmed.
3. In a separate bowl mix the almonds, pistachios, sunflower seeds and shredded coconut, orange zest, spices i.e. cardamom, nutmeg, cinnamon, salt and stir to mix thoroughly.
4. Stir the honey mix into the nut and seed mixture and add the essential oil and rosewater if using. Stir well until all the ingredients are coated well with the honey.
5. Place the mixture into the lined baking tin, spreading it evenly, then press firmly to create a compact layer, approx. 1cm thick or as you prefer.
6. Place in the oven and bake for 20 minutes or until golden brown.
7. Leave to cool completely in the baking tin, about 1 – 2 hours.
8. Cut into 7 cm × 4 cm bars and serve or place in a tin for later. It will last up to a week.