|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|
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.