- Cooking Time:
- Servings: 16
- Preparation Time:
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup wheatgerm
- 1/2 sunflower kernels
- 1/2 cup pumpkin seed
- 1 cup sultanas
- 125g butter
- 1/2 honey
- 1/3 brown sugar
- grease and line a 3cm deep, 16cm x 28cm (base) baking paper. cook oats, coconut, wheatgerm, sunflower kernels and pumpkin seed in a frying pan over medium heat, stirring, for 8 - 10 minutes or until golden. transfer to a bowl. set aside to cool. stir in sultanas.
- cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 - 4 minutes or until sugar dissolves. bring to the boil. reduce heat to low. simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. add to dry ingredients. stir until combined.
- spoon mixture into pan. use a large metal spoon to press down firmly. allow to cool. cut into squares. store in a foll - lined airtight container for up to 7 days.
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