Lemon & poppy seed

• Rolled oatsoats / gluten depending on product215 g
• Almondstree nuts85 g
• Almond buttertree nuts115 g
• Honey70 g
• Poppy seeds25 g
• Lemon zest8 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare almonds and almond butter.
3. Combine rolled oats, almonds and poppy seeds. Stir almond butter and honey together, then fold into the dry ingredients. Spread the zest evenly for flavour in every bite.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Poppy seeds stay crunchy even in small amounts; no need for extra.