Step 1Grease and line a 3cm deep, 16cm x 28cm (base) baking tray with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over a medium heat , stirring for 8 -10 minutes or until golden. Transfer to a bowl. Set aside to cool. stir in sultanas.
Step 2Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 to 4 minutes or until the 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.
Step 3Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in foil-lined airtight container for up to 7 days.
- 1 cup Country Range Oat Flakes
- 1 cup Country Range Desiccated Coconut
- 1/2 cup wheatgerm
- 1/2 cup Country Range Sesame Seeds
- 1/2 cup Country Range Sunflower Seeds
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup Country Range Sultanas
- 125 g Country Range Butter
- 1/2 cup Country Range Clear Honey
- 1/3 cup brown sugar
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