“This is a really fab refined sugar-less healthy snack to make for the family – it also makes a great gift. I like to wrap the centres of the bars with a strip of baking paper tied on with kitchen string, so you can pick them up without getting sticky fingers.” Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.3 (429 votes)


  • 180 g (½ cup) honey
  • 80 g (½ cup) raw almonds, roughly chopped
  • 75 g (½ cup) pistachio kernels, roughly chopped
  • 160 g (1 cup) sunflower seeds
  • 35 g (½ cup) shredded coconut
  • finely grated zest of ½ orange
  • 1 tsp ground cardamom
  • ½ tsp salt
  • pinch saffron threads
  • 1 tsp rosewater or orange blossom water (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 2 hours

Preheat the oven to 180˚C. Line a 21 cm × 17 cm baking tin with baking paper, leaving excess paper overhanging on all 4 sides (see Note).

Heat the honey in a small heavy-based saucepan until just warmed through but not boiling.

Meanwhile, combine the almonds, pistachios, sunflower seeds and shredded coconut in a heatproof bowl. Add the orange zest, cardamom and salt and stir to mix.

Add the saffron to the warmed honey, then pour over the almond mixture and add the rosewater. Stir until all the ingredients are well coated with the honey. Tip the mixture into the lined baking tin, spreading it evenly, then press to form a compact layer.

Bake for 20 minutes or until golden brown, then immediately use a wooden spoon or spatula to press the surface firmly to flatten. Leave to cool completely in the baking tin.

Use the overhanging baking paper to remove the nut bar mixture from the tin and place it on a chopping board. Cut into 7 cm × 4 cm bars and serve.



• When lining the baking tin with baking paper, it is useful to leave some overhanging on all four sides so it is easier to remove the slice in one go.


Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.


View recipes and more from Poh & Co. on our program page.