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Chop all fruit and combine with the nuts. Add dry ingredients and mix well. Beat eggs till light and fluffy, then add vanilla and stir well into mixture. Line a bar tin with greased foil or baking paper. Spread evenly in tin. Bake for 2 hours at 165C. Slice very thinly.
Hints: Any raw nut and glace fruit can be used. It is delicious with macadamia, cashew and pistachio nuts. Add glace fig in place of the dates. If using a silicon bar mould the cooking time is reduced by half.
2337kJ energy, 11g protein, 32g total fat, 6g saturated fat, 59g total carbohydrates, 6g dietary fibre