Ingredients
- 100 gbutter
- 125 mlStaffords Pure Honey
- 2 Tbspbrown sugar
- 280 gmuesli of choice
- 50 gdried cranberries
- 50 graisins
- 40 gdried mango
- 70 gdesiccated coconut
- 30 galmonds or nut of choice
- 30 gsunflower seeds
- 30 gsesame seeds
- 50 gwholewheat flour
- 1 largefree-range egg
Made with Staffords
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Method
Preheat the oven to 180°C. Grease and line a 22 cm x 22 cm baking tin with baking paper.
In a small saucepan over medium heat, melt the butter, honey and brown sugar together, stirring constantly until the sugar has dissolved.
Combine the muesli, cranberries, raisins, mango, coconut, nuts and seeds in a large mixing bowl. Scatter over the flour and mix in the egg.
Pour the hot honey mixture over everything and mix well. Spoon the mixture into the prepared tin and smooth it down evenly with an offset spatula or the back of a spoon.
Bake for 15 minutes, until lightly golden and firm. Allow to cool in the tin, then transfer to a wire rack to cool completely.
Slice down the middle and then into bars. Keep in an airtight container, ready for school lunches and snacks.
