50g oatmeal flakes
80g roasted chickpeas
8 dried figs
8 sun-dried tomatoes
2 tbsp aged vinegar
2 tbsp olive oil
½ tsp cracked fennel seed
2 tbsp honey
Fleur de sel & pepper

Mix all the ingredients in the blender and then spread the blend on a kraft paper-lined pan. Keep it in the fridge for two hours.

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