Ingredients

Dry ingredients:

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1 cup mixed nuts (such as almonds, cashews, and peanuts), chopped

1 cup seeds (such as sunflower, pumpkin, and sesame seeds)

½ cup old-fashioned rolled oats

½ cup chickpea flour

2 tablespoons flaxseed meal

½ teaspoon salt

1 teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon cumin powder

½ teaspoon coriander powder

¼ teaspoon chili powder (adjust to your spice preference)

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Wet ingredients:

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½ cup nut butter (almond or sunflower seed butter works well)

¼ cup water

2 tablespoons maple syrup (or honey)

1 tablespoon coconut oil, melted

1 teaspoon grated fresh ginger

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Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

2. Combine dry ingredients: In a large bowl, combine the chopped nuts, seeds, rolled oats, chickpea flour, flaxseed meal, salt, garam masala, turmeric, cumin, coriander, and chili powder. Mix well to ensure the spices are evenly distributed.

3. Combine wet ingredients: In a separate, smaller bowl, whisk together the nut butter, water, maple syrup, melted coconut oil, and grated ginger.

4. Mix wet and dry: Pour the wet ingredient mixture into the dry ingredient bowl. Stir until everything is well combined and the mixture is thick and sticky.

5. Form the bars: Transfer the mixture into the prepared baking dish. Use a spatula to press the mixture down firmly and evenly into a compact layer.

6. Bake: Bake for 20–25 minutes, or until the top appears dry and the edges are lightly golden.

7. Cool and cut: Allow the bars to cool completely in the pan before cutting them into squares or rectangles. This will ensure they hold their shape.

8. Store: Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer.