Grease and line the base and sides of a 20cm cake pan. Pre-heat oven to 160°C (fan assisted)
Step 2
Put pumpkin and sunflower seeds, Gregg's Hemp Seeds, wholegrain oats and protein powder into a mixing bowl. Stir to mix.
Step 3
Gently heat the date syrup. Stir in Eta Crunchy Peanut Butter. Pour over the dry ingredients and mix together. Spoon into the prepared cake pan and using the back of the spoon* press firmly into the pan. Bake for 20 minutes, until top is golden.
Step 4
Remove from the oven and cool in the tin, cutting into bars while still warm. Once cold store bars in an airtight container
Tips
The mixture will be quite sticky so dip spoon into water before pressing