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Ballantyne-386On the weekend it was our wedding anniversary.

As you know we love to travel, so quite fittingly, we got married at the Hilton Hawaiian Village with family present.  The hotel and venue were fantastic.  We were able to have our hair and makeup done, get married, go to a Hawaiian dancing display complete with fireworks, and have dinner all on site!  Our photos were taken either in the grounds and on Waikiki Beach.  Not surprisingly, the hotel  is a very popular wedding venue for international guests – they have their own wedding planner and chapel.


We celebrated at our favourite restaurant in Launceston (Stillwater) which where we held our wedding ‘party’ a few months after the ceremony.

I know you’re all wondering how the honey nut bars fit it…well they are my husband’s favourite nut bar recipe (out of all of them I’ve tried so far!). The recipe I use is inspired by The Nourishing Gourmet.  I use her measurements as a guide and see what inspires me from my pantry options. So let your creativity go wild and see what flavours you can create! Here’s what I put in them this time…

Honey nut bars

Preheat oven to 180 celcius (350 Fahrenheit) and line a 18cm x 28cm baking tray with baking paper.

Put the following into the bowl of the Thermomix or a food processor and grind into coarse nut flour (approx. 10-20 seconds speed 7) being careful not to let it turn into nut butter!

1/2 cup cashews

1 cup of pepitas

1 cup of almonds

Remove from the bowl and set aside (If not using a Thermomix, put into a medium size mixing bowl).

Put into the bowl of the Thermomix (or into a small saucepan).

1/2 cup of honey (Use Ricemalt syrup if you’re reducing fructose)

1/4 cup coconut oil

Melt for approx. 3 minutes on 80 degrees speed 1.

Add the crushed nuts back into the Thermomix bowl then add

1/2 cup of sunflower seeds

1/2 cup pepitas

1/2 cup of craisins (omit if reducing fructose)

1/4 cup currants (omit if reducing fructose)

1/4 cup shredded/desiccated coconut (I added an extra 1/4 cup of coconut and omitted above fruit )

1/2 teaspoon salt

1 teaspoon cinnamon

Mix on reverse speed 2 until well combined, you may need to stop and scrape down the sides several times (or add the above ingredients and the melted oil/honey and mix well with the crushed nuts).

Press well into the tin.

Bake for 15-20 minutes until it is lightly browned on top.

I usually cut down the middle and then into the desired sizes while it is still warm and leave it in the tin until cold.

Transfer to an airtight container.

Enjoy x