Preheat the oven to 180°C (350°F). Toast the nuts and seeds in the oven for 10-15 minutes.

Chop the dried apricots and dates coarsely. Peel and core the apples, then chop them coarsely.

In a large bowl, mix all the ingredients together.

Line a baking sheet with parchment paper and spread the mixture on it. The mixture should form a rectangle about 1-1.5 cm high. Bake for 30 minutes.

Let it cool slightly, then cut into rectangles while still warm. Allow to cool completely.

Recipe and photos prepared for Striped Apron magazine, Fall 2020.

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