Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Place almonds and seeds in a pan and lightly roast the seeds over medium heat, stirring often, until they smell of roasting and begin to “pop” (about 10 minutes).

Mix orange blossom water and honey in a microwaveable dish and warm for about 30 seconds on high.

Remove the seed and nut mixture from the stove and pour it on the parchment paper and spread evenly to desired thickness.

Bake in the oven about 10 minutes or until the edges are lightly golden brown.

Slide the bars and parchment paper onto a wooden cutting board to cool. When cooled and hardened, cut into 16 bars (4 by 4) with a large sharp knife. Store bars in an airtight container and separate each bar with wax or parchment paper to avoid sticking.