Name: Cranberry, seed and oat crunchies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 32 servings
Cuisine: Bake
Ingredients: 1 cup rolled oats; 1 cup dessicated coconut; 1 cup whole wheat flour or nutty wheat; 1 cup brown sugar; 100 g cranberries dried; 1/2 cup mixed seeds (pumpkin, linseed, sunflower and sesame); 125 g butter salted; 1 tbsp Goldcrest Pure Honey; 1 tsp vanilla essence; 1 tsp Robertson's bicarbonate of soda; 2 tbsp water boiled

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Ingredients (11)

1 cup	rolled oats
1 cup	dessicated coconut
1 cup	whole wheat flour — or nutty wheat
1 cup	brown sugar
100 g	cranberries — dried
1/2 cup	mixed seeds — (pumpkin, linseed, sunflower and sesame)
125 g	butter — salted
1 tbsp	Goldcrest Pure Honey
1 tsp	vanilla — essence
1 tsp	Robertson's bicarbonate of soda
2 tbsp	water — boiled

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Method:

Preheat the oven to 180 °C.

Place the oats, coconut, flour, sugar, cranberries and seeds in a large mixing bowl. In a small pot, melt the butter and honey together. Remove from the heat and add vanilla essence, bicarb and hot water. Mix vigorously and pour into the dry ingredients and mix until well combined.

Line a +- 25 cm baking tray with baking paper. Press the mixture into the lined tray so that it is compact. Bake for 15 minutes then reduce the heat to 160 °C. and bake for a further +- 15 minutes.

With a sharp non-serrated knife, cut into 8 x 4 columns to make 32 squares while still hot. Allow to cool, then break apart and store in an airtight container.

Recipe reprinted with permission of Bits of Carey.