A recipe designed to balance energy and indulgence. A gourmet blend of walnuts, almonds, and toasted seeds, enhanced by the sweetness of honey and the intensity of turmeric. Gingerbread, raisins, candied ginger, and orange zest add a fragrant, comforting note. And for the perfect crunch? Puffed rice and a post-baking touch of chocolate that makes all the difference.
Yield 25 bars
Prep time 20 min
Baking time 15 min
Ingredients
The Base
100g Gingerbread (Pain d’épices)
100g Almonds
100g Walnuts
60g Pumpkin seeds
40g Puffed rice
40g White sesame seeds
The Aromatics
100g Candied orange peel
40g Candied ginger
100g Golden raisins
40g Chia seeds
5g Turmeric
The Binder
260g Honey
80g Grapeseed oil
Preparation
Toasting
Toast the almonds, sesame seeds, walnuts, and pumpkin seeds in the oven at 160°C (320°F) for 12 minutes.
Mixing
Dice the gingerbread into small cubes. Mix with all remaining dry ingredients (except for the honey and grapeseed oil).
Binding
Bring the honey and grapeseed oil to a boil, then pour over the spiced mixture. Spread the mass evenly into a baking frame.
Baking
Bake at 170°C (340°F) for 15 minutes.
Finishing
Allow to cool, then slice into bars (8.5cm x 1.5cm). For an extra touch of indulgence, dip the bars into tempered chocolate.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
