Ingredients
1¼ cup rolled oats
1 cup desiccated coconut
½ cup unprocessed bran
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
1 tsp mixed spice
75g unsalted butter
¼ cup honey
¼ cup liquid glucose
½ cup brown sugar
Preparation
Combine the oats, coconut, bran, seeds and spice in a large bowl.
Melt the butter in a saucepan over a medium heat, then add the honey, glucose and sugar.
Bring to a boil then cook for 10 minutes, until a drop of the caramel forms a soft ball when poured into cold water.
Pour immediately over the oat mixture and beat until smooth.
Working quickly, press into a lined 27cm x 18cm slice pan, and press flat. Set aside to cool completely before slicing with an oiled knife.
Store airtight for up to four weeks.
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