Preheat the oven to 180º C. Line the base and sides of a 20 cm square tin with baking paper or foil and leave a little overhang on all sides. Brush / rub a little vegetable or sunflower oil over the paper / foil.
Put the apricots, raisins, dates, cranberries, nuts, pumpkin seeds and oats in a food processor and blitz for about 30 seconds until coarsely chopped and mixed together.
Put the wheatgerm, flour, cinnamon and salt (if using) in a large mixing bowl and stir together. Add the mixture from the food processor and mix well.
In a separate bowl or jug (or in the now empty food processor), whisk together the eggs, maple syrup and water. Pour into the mixing bowl and stir everything together.
Spoon the mixture into the prepared tin and press down firmly with the back of a spoon. Bake for 25 minutes until it is just starting to brown at the edges. Leave to cool in the tin. When cool, cut into 15 bars.
|Water||30 ml (2 tbsp)|
|Vegetable Or Sunflower Oil||A little|
|Maple Syrup||60 g|
|Ground Cinnamon||½ tsp|
|Rye Or Spelt Flour||30 g|
|Pumpkin Seeds||60 g|
|Almonds* / Hazelnuts* / Pecans||75 g|
|Dried Cranberries||60 g|
|Dried Dates (stones Removed)||60 g|
|Soft Dried Apricots||85 g|
* Blanched or skin on. Use one type of nut or a mixture.
Vary the dried fruits, nuts and seeds to your own taste (e.g. sultanas / currants / prunes / cherries / sunflower seeds).
The bars keep well in a tin for at least 5 days. Can also be frozen.