The variations are endless, you can add any combination of dried fruit, nuts or spice to this recipe, or you can even dunk the slices in chocolate for something really special. Note that any variation will change the nutritional value. Once the slice cools it is quite firm, however the next day it is a bit softer. It is not a super firm slice so be careful when packing this in the rucksack. Cryovac the slice as when it is vacuumed and sealed, it becomes quite sturdy which will last in your rucksack for a long time without being squashed. The grams and kj are written per one slice.

1) Preheat a fan forced oven to 160°C.
2) Using baking paper line a 28 x 18 cm baking tray.
3) Pulse almonds, cranberries and hazelnuts in a food processor for about 30 seconds and place in a large bowl.
4) Chop dates up into small chunks and add them to the large bowl with the nuts.
5) Add all other dry ingredients into the large bowl with the other ingredients and stir through to combine.
6) In a small bowl add all the wet ingredients and stir through thoroughly.
7) Add the wet ingredients to the dry ingredients and mix through.
8) Place the mixture on the covered tray, pat down firmly and bake for 20-25 minutes.
9) Then let the slice cool in the tin for about 10 mins and transfer to a wire rack to cool completely.
10) Cut in half lengthways, then into about 6 cm long.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/