Method

• Preheat the oven to 170 degrees on bake
• Line a 20cm square tin with baking paper
• Place the sunflower and pumpkin seeds in a food processor with the ground almonds, coconut, rice flour and baking soda
• Process until it is a fine crumb
• Melt together the coconut oil, vanilla and maple syrup and add to the processor
• Pulse until it comes together
• Press ¾ of the mix into the prepared tin and bake for 15 minutes until set and starting to golden around the edges
• While the base is cooking prepare the plums
• Cut the plums into wedges, removing the stones as you go
• Place the plums in a pot with the chopped dates and ¼ cup water
• Cook on a moderate heat until the dates and plums are softened and there is not too much liquid left
• Spread the plums over the hot base when it comes out of the oven
• Sprinkle over the remaining crumb mix and slivered almonds
• Return the slice to the oven and cook for 10-15 minutes until the top is golden brown
• Allow to cool before removing from the tin and slicing