Pre-heat the oven to 170 C. Grease and line a baking tin with parchment. Place the oil, sugar, syrup in a saucepan and bring it to the boil, stirring continuously. In the meantime combine all the dry ingredients in a bowl.

Dissolve the bicarbonate in the cold water and add to the honey mixture. Careful because it will froth up so watch it doesn’t boil over. Pour the hot liquid into the dry ingredients, mix and press into the baking tin and smooth over.

Bake for 35 to 40 minutes until golden and cooked through. Set aside to cool for 5 minutes before cutting into squares. Allow to cool completely before placing on a wire rack to air.

Andy’s Sugar Safe® Tips

Coconut sugar is one of the better choices if you’re looking for an alternative sweetener, or granulated sugar substitute, because trace elements are available such as zinc, iron, potassium, calcium, some short chain fatty acids and fibre, unlike in regular granulated sugar. However it can still causes spikes in blood sugar levels, which can have negative health effects, so try to limit your daily added sugar/ fructose content to less than 30g.