 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
These can be changed to include your favourite nut or seed. Or, add choc chips, apricots, cranberries.... Ingredients:
2 cups (200g) rolled oats |
1 1/2 cups (50g) rice bubbles |
1 cup (160g) sultanas |
1/2 cup (40g) desiccated coconut |
1/4 cup (30g) linseed/flaxseed |
1/4 cup (35g) sesame seeds |
200g butter, chopped |
1/3 cup (75g) caster sugar |
3/4 cup (265g) honey/golden syrup |
Directions:
1. Preheat oven to 180C (160C fan forced). Grease and line a 20 by 30cm slice pan, and slightly grease the paper as well.
2. Combine the oats, rice bubbles, sultanas, coconut, linseed and sesame seeds in a large bowl.
3. Combine butter, sugar and honey in a medium saucepan. Cook, stirring over medium hear until the butter melts. Simmer for a about 5 mins or until the syrup has thickened slightly. Pour butter mix over the oat mixture, and mix well.
4. With wet hands, press the mixture firmly into the pan. Bake for 20 mins or until browned lightly; cool in pan.
5. Cut into 24 pieces.
|
|