Gluten and Dairy Free Salted Cashew and Sultana Bars

serves / makes 9
20 prep time
20 mins cooking time


I originally thought about making these with chocolate chips and peanut butter which is two of my favourites flavour combinations. I thought I would try and make a breakfast bar with something different for a change and eventually settled on cashew nut and sultana. These bars are really easy to make and last for a couple of weeks if you store them in an airtight container. Perfect for breakfast on the go or for popping in your bag for a quick snack on a busy day.




  • 200g gluten free oats
  • 125g salted cashew nuts, chopped
  • 100g sultanas
  • 20g gluten free crisp rice cereal
  • 225g dates, pureed in the blender
  • 125g cashew or peanut butter
  • 90g honey
  • 2 tablespoons maple syrup


  1. Preheat the oven to 160 oC
  2. Grease and line an 8″ by 8″ cake tin
  3. Place the date puree, nut butter, honey and maple syrup in a large bowl
  4. Mix until well combined
  5. Stir in the oats, cashew nuts, sultanas and rice cereal
  6. Mix until well coated
  7. Pour into the cake tin and press down firmly
  8. Bake for 20 minutes
  9. Remove from the tin and allow to cool completely
  10. Cut into squares

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