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Pdf200g (1½ cups) rolled oats
100g (3½oz) cooked quinoa
50g (1¾oz) chickpea (gram) flour
100g (3½oz) Parmesan cheese, grated
50g (1¾oz) green olives, pitted and finely chopped
2 tbsp rosemary leaves, finely chopped
50g (scant ½ cup) sunflower seeds
50g (scant ½ cup) pumpkin seeds
2 large free-range eggs ½ tsp each of salt and pepper
3 tbsp olive oil
Preheat the oven to 200C/180C fan (400F)/gas mark 6. Line a 23x33cm (9x13 inch) baking tin (pan) with nonstick baking paper.
In a large bowl, combine the oats, quinoa, chickpea flour, Parmesan, olives, rosemary, sunflower and pumpkin seeds. Mix well to ensure even distribution.
In a separate bowl, beat together the eggs, olive oil and honey until well combined.
Pour the wet ingredients into the dry ingredients. Add the salt and pepper and mix thoroughly until all the ingredients are well combined.
Transfer the mixture to the prepared tin and press down firmly to ensure it is compact and evenly spread. Bake in the oven for 25-30 minutes or until the edges are golden brown and the centre is set.
Remove from the oven and allow to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into 12 bars and store in an airtight container at room temperature for up to a week.