Pistachio & lemon

• Rolled oatsoats / gluten depending on product200 g
• Pistachiostree nuts105 g
• Almond buttertree nuts105 g
• Honey65 g
• Lemon zest5 g
• Chia seeds25 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 pistachios and almond butter.
3. Combine rolled oats, pistachios and chia 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 : Use only the coloured lemon zest; the white pith is bitter.