This nutritious sweet bar is new on the menu. It has a soft texture and a zesty citrus flavour and is wheat free.

• 300gm butter
• 3/4 cup maple syrup
• 190gm peanut butter (or make your own cashewnut butter – see below)
• 3 tsp vanilla essence
• 45gm rice flour
• 1/2 cup ground almonds
• 3/4 tsp mixed spice
• 4 1/2 cups instant oats
• 1 orange, zested
• 2 lemons, zested
• 1 1/2 cups brown sugar
• 3/4 cup dessicated coconut
• 1/2 cup sesame seeds
• 3/4 cup sunflower seeds
• 3/4 cup currants
• 1/2 mixed peel

Heat butter and maple syrup in microwave till melted.

Stir in peanut or cashewnut butter and vanilla essence.

Place rest of ingredients into a large bowl.

Make a well in the centre.

Pour in butter mix. Combine well.

Press evenly into a swiss roll tin lined with baking paper

Sprinkle with 1/4 cup pumpkin seeds

Bake at 170C for 35-40 minutes until evenly brown all over.

Cool completely. Carefully cut into bars with a serrated knife.

Cashew nut butter

3 cups cashewnuts

3/4 cup rice oil or similar

Process in a food processor until combined

(C)  Morrison Street Cafe  2012