I have made these little beauties twice now. They are very easy to make and even nicer to eat. They feel so healthy and virtuous (well – apart from the butter, honey and sugar!) I cannot help but devour them on a mass scale.
225g (8oz) unsalted butter
120g (4 1/2 oz) clear honey
100g (3 1/2 oz) soft light brown sugar
350g (12oz) rolled oats
50g (13/4 oz) flaked almonds
70g (2 1/2 oz) sultanas
70g (2 1/2 oz) dried apricots, chopped
80g (3oz) prunes, chopped
100g (3 1/2 oz) dates, chopped
2 teaspoons fennel seeds
2 teaspoons chia seeds
2 tablespoons pumpkin seeds
2 tablespoons linseeds
1. Preheat the oven to 160oC. Line the base and sides of a 30 x 20 cm (12 x 8 inch) tin with non-stick baking parchment.
2. Melt the butter and honey together. Toss all the dry ingredients together, then pour over the melted butter and honey. Stir to combine.
3. Transfer to the prepared tin, press down and bake for 40 minutes until golden. Leave to cool, then chill well before cutting into 16 bars.
Store for up to 7 days in an airtight container in the refrigerator. Not suitable for freezing.
Reference: Have Your Cake and Eat It – Mich Turner